Herb Grilled Vegetables

Herb Grilled Vegetables


"Bring out the best flavors of fresh vegetables by basting them with herb-infused chicken broth during grilling. Sometimes simple is best!"


40 m servings 32 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

  • 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-crisp, turning over once during grilling and brushing often with the broth mixture.


  • Recipe Tips:
  • Helper: A grilling basket is handy for grilling smaller foods like these veggies. Just place the vegetables in a single layer in the basket, close and place on the grill. You can baste the vegetables right in the basket, and flip the basket to grill the other side.
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Your rating



  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 S...

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 ...

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 prett...