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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!

Total Time: 20 minutes

Serves: 6 people 

Prep Time: 10 Minutes



  • 1/2 cup Swanson® Chicken Broth

  • 1/2 teaspoon dried thyme leaves, crushed

  • 1/8 teaspoon ground black pepper

  • 1 large red onion, thickly sliced (about 1 cup)

  • 1 large red or green pepper, cut into wide strips (about 2 cups)

  • 1 medium zucchini or yellow squash, thickly sliced (about 1 1/2 cups)

  • 2 cups large mushrooms


  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.



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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