Herb Grilled Vegetables Recipe - Allrecipes.com
Herb Grilled Vegetables Recipe
  • READY IN 25 mins

Herb Grilled Vegetables

Recipe by  

"Bring out the best flavor of fresh vegetables by basting them with herb-infused Swanson® Broth during grilling."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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, turning over once during cooking and brushing often with the broth mixture.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 25 mins

Reviews More Reviews

Most Helpful Positive Review
Jun 16, 2009

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 Seasoning (yey, Fox Point, Wisconsin!) Hubby grilled these in an open grated grill pan till they were crisp-tender and charred. Tossed a little fresh thyme in just before serving. Delicious!

Most Helpful Critical Review
Aug 21, 2011

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.

May 13, 2009

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 the veggies moist, not all dried out. I just lightly sprinkled with salt when they were done. Will make again.

Jun 18, 2009

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 pretty grill marks. The flavor was great though. Thanks!

Jun 11, 2009

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

Aug 29, 2011

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 season, like Asparagus and whole garlic. Or even small chunks of red potatoes (they have to be put on first as they take longer to cook). Use your personal taste and imagination.

May 16, 2011

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 the onion and mushroom that I grilled separately (I didn't marinate them because I didn't want the onion or mushroom to get soggy). I will definitely use this again!

Jun 28, 2010

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


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  • Calories
  • 32 kcal
  • 2%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 87 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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