Herb Grilled Vegetables
Bring out the best flavors of fresh vegetables by basting them with herb-infused chicken broth during grilling. Sometimes, simple is best!
Total Time: 20 minutes
Serves: 6 people
Prep Time: 10 Minutes
Ingredients
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1/2 cup Swanson® Chicken Broth
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1/2 teaspoon dried thyme leaves, crushed
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1/8 teaspoon ground black pepper
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1 large red onion, thickly sliced (about 1 cup)
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1 large red or green pepper, cut into wide strips (about 2 cups)
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1 medium zucchini or yellow squash, thickly sliced (about 1 1/2 cups)
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2 cups large mushrooms
Directions
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Stir the broth, thyme, and black pepper in a small bowl. Brush the vegetables with the broth mixture.
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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 grilling 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.
