Herb Grilled Vegetables

Campbell's Herb Grilled Vegetables Recipe

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

At a glance

Prep

10 min.

Total

20 min.

Serves

6

Servings: cup each

Grill: 10 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/2 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
1 large red onion, thickly sliced (about 1 cup)
1 large red or green bell 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

How to Make It

  • 1

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

  • 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.

Full Screen View

  • 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.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#23877_1

Your Recently Viewed Recipes