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Herb Grilled Vegetables

Image of the prepared Herb Grilled Vegetables recipe
  • prep time: 10 min
  • total time: 20 min
  • serves: 6 people

Bring out the best flavors of fresh vegetables by basting them with herb-infused chicken broth during grilling. Sometimes simple is best!

Ingredients

  • 1/2 cup Swanson® Chicken Broth or Organic Chicken Broth or 33% Less Sodium Chicken Broth
  • 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

Instructions

  • Tips

    • Helper: 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.

  • Step 1

    Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture.

  • Step 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 grilling and brushing often with the broth mixture.

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Made With

Calories 27
Total Fat 0 g
Sat. Fat 0.0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 77 mg
Total Carb 5 g
Dietary Fiber 1 g
Sugar 2 g
Protein 1 g
Vitamin D 0 %DV
Calcium 1 %DV
Iron 2 %DV
Potassium 5 %DV
Calories 27
Total Fat 0 g
Sat. Fat 0.0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 51 mg
Total Carb 5 g
Dietary Fiber 1 g
Sugar 2 g
Protein 1 g
Vitamin D 0 %DV
Calcium 1 %DV
Iron 2 %DV
Potassium 5 %DV
Calories 28
Total Fat 0 g
Sat. Fat 0.0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 53 mg
Total Carb 5 g
Dietary Fiber 1 g
Sugar 2 g
Protein 1 g
Vitamin D 0 %DV
Calcium 1 %DV
Iron 2 %DV
Potassium 5 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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