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    Herb Grilled Vegetables Herb Grilled Vegetables

    1/2 cup Swanson Chicken Broth
    1/2 teaspoon dried thyme leaves, crushed
    1/8 teaspoon black pepper
    1 large red onion, thickly sliced
    1 large green or red pepper, cut into wide strips
    1 medium zucchini or yellow squash, thickly sliced (about 1 1/2 cups)
    2 cups large mushrooms (about 6 ounces)


    Mix broth, thyme and black pepper. Brush vegetables with broth mixture.

    Place vegetables on lightly oiled grill rack over medium-hot coals. Grill 10 minutes or until vegetables are tender, turning and brushing often with broth mixture.

    VARIATION: Oven: Place vegetables on rack in broiler pan. Brush vegetables with broth mixture. Broil 4 inches from heat 15 minutes or until vegetables are tender, turning and brushing often with broth mixture.

    Makes 6 servings

    This recipe created by Swanson.

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