Herb Grilled Vegetables

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 servings
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Ingredients

1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic)

1/2 teaspoon dried thyme leaves, crushed

1/8 teaspoon ground black pepper

1 large red onion, thickly sliced (about 1 cup)

1 large red or green pepper, cut into wide strips (about 2 cups)

1 medium zucchini or yellow squash, thickly sliced (about 1 1/2 cups)

2 cups large mushrooms

Directions

  1. Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture.
  2. Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they're tender-crisp, turning over once during cooking and brushing often with the broth mixture.
  3. Tip: A grilling basket is handy for grilling smaller foods like these veggies. Just place the vegetables in a single layer in the basket, close and place on the grill. You can baste the vegetables right in the basket, and flip the basket to grill the other side.