Herb Grilled Vegetables

Herb Grilled Vegetables

15
Swanson 620

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

40 m servings 32 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 32 kcal
  • 2%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • Recipe Tips:
  • 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.

Reviews

15
  1. 23 Ratings

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Most helpful positive review

Sorry Campbell's, but I didn't use your broth, though I did use the vegetables and method as directed. I just lightly dressed the vegetables with olive oil, salt, pepper and Penzey's Fox Point S...

Most helpful critical review

i ended up dumping everything in a baking dish & baking it in the oven (the grill was out of gas). it was so bland, but that could have been from baking and not grilling.

Sorry Campbell's, but I didn't use your broth, though I did use the vegetables and method as directed. I just lightly dressed the vegetables with olive oil, salt, pepper and Penzey's Fox Point S...

This was very good. I have a fry pan with holes in it for the grill.[Otherwise I lose them] The flavor of the veggies really come out. I used beef broth, it's what I had on hand. The broth kept ...

This had wonderful smoky grilled flavor. Nice flavor in this dish. I used frozen pre cut veggies and had hubby grill them in a little foil boat until they were tender, so we didn't get the prett...

So amazing!! My grill was full though so I had to make them on the indoor griddle. Still wonderfull. The broth keeps them very juicy and flavorfull

Grilled vegetables are always awesome! I omitted the broth and used a balsamic vinegar with a touch of EVOO. I like them just slightly crunchy. MmmMmm! Also, you can use frest vegetables in seas...

These were great! I marinated the zucchini, yellow squash and peppers overnight in the broth which made them very tasty and kept them from drying out. I also mixed in some cherry tomatoes with...

i ended up dumping everything in a baking dish & baking it in the oven (the grill was out of gas). it was so bland, but that could have been from baking and not grilling.

OMGracious!! These were so yummy! We loved being able to taste the veggies!

Very good. Don't cook for too long or the veggies will get soggy!