Bring out the best flavors of fresh vegetables by basting them with herb-infused Swanson® Unsalted Chicken Broth during grilling.
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|dried thyme||4 tsp.|
|black pepper||1 tsp.|
|red onion||2 lb.||2 qt.|
|green pepper||2 lb.||1 gallons|
|zucchini||56 oz.||3 qt.|
|mushrooms||54 oz.||1 pt.|
|1. Stir the broth, thyme and black pepper in a large bowl. Brush the vegetables with the broth mixture.
2. Lightly oil the grill rack and heat to medium. Grill the vegetables for 10 minutes or until tender-crisp, turning over once during grilling and brushing often with the broth mixture.
CCP: Hold for hot service at 140 °F.
- Pair with Firecracker Flank Steak and 1/2 cup of fresh peaches for a meal under 500 calories.
- This recipe meets Partnership for a Healthier America nutrition standards (a la carte side dish).