Herb Grilled Vegetables (Low Fat Recipe)

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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Swanson.