Herb Grilled Vegetables
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 35
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 1
- Sodium
- 34
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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
- Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture.
- 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.
- 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.