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!
Ingredients
0.5 cup Swanson® Chicken Broth0.5 teaspoon dried thyme leaves, crushed0.125 teaspoon ground black pepper1 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
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.
Herb Grilled Vegetables
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Bring out the best flavors of fresh vegetables by basting them with herb-infused chicken broth during grilling. Sometimes simple is best!
Ingredients
0.5 cup Swanson® Chicken Broth0.5 teaspoon dried thyme leaves, crushed0.125 teaspoon ground black pepper1 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
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.
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