Bring out the best flavors of fresh vegetables by basting them with herb-infused chicken broth during grilling. Sometimes simple is best!
cost per recipe: $3.27
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 grilling and brushing often with the broth mixture.
Ok, this is close yet no cigar....forget about the broth, use all the veggies and nice slices of eggplant and a few hot peppers in this, and a ton of garlic! You can grill all the veggies together or separately and then guests can combine whatever they like. Start by marinating each or all in a good olive oil with dried, oregano, basil, salt, pepper and any other herbs you like, to taste. Make sure all slices, pieces are coated then fire up the grill!!! Once all cooked/charred, return to their bowl and add some fresh smashed garlic and a squirt or two of lemon or lime to add a great freshness and a bit of bite to the overall grilled antipasto! WAY MORE FLAVOR and VEGGIE TASTE!
Herb Grilled Vegetables
I love this one but I'm one of those nuts that go outside in a foot of snow to grill.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.