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!


0.5 cup Swanson® Chicken Broth
0.5 teaspoon dried thyme leaves, crushed
0.125 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


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.