Herb Grilled Vegetables

Herb Grilled Vegetables

Campbell's Kitchen 0

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

Ingredients 25 m {{adjustedServings}} servings 32 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 32 kcal
  • 2%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  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.
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Reviews 15

  1. 23 Ratings


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!


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.


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!