Herb Grilled Vegetables

Herb Grilled Vegetables

14 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Recipe by  Campbell's Kitchen

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (14)

Rate This Recipe
naples34102
41

naples34102

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!

Trisha
19

Trisha

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.

~TxCin~ILove2Ck
8

~TxCin~ILove2Ck

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!

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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