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 ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Swanson.