- 1/2 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
- 1/2 teaspoon dried thyme leaves, crushed
- 1/8 teaspoon ground black pepper
- 1 large red onion, thickly sliced
- 1 large red or green pepper, cut into wide strips
- 1 medium zucchini or yellow squash, thickly sliced
- 2 cups large mushrooms
- Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture.
- 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.
04/09/2018
recipepes.com
Herb Grilled Vegetables, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
