Italian Herb Grilled Vegetables


Italian Herb Grilled Vegetables

Make a double batch of grilled vegetables and use leftovers to make Grilled Vegetable Sandwiches.

Ingredients

  • 4 cups large vegetable pieces, such as red or green bell peppers, mushrooms, yellow squash and zucchini
  • 3 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon McCormick® Gourmet Collection 100% Organic Rosemary Leaves, crushed
  • 1/2 teaspoon McCormick® Gourmet Collection 100% Organic Garlic Powder
  • 1/4 teaspoon McCormick® Gourmet Collection 100% Organic Black Pepper, Coarse Grind
  • 1/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

Instructions

  1. Place vegetables in large bowl.
  2. Mix oil, vinegar, rosemary, garlic powder, pepper and sea salt in small bowl. Pour over vegetables; toss well to coat.
  3. Place vegetables in grill basket, grill rack or thread onto skewers.
  4. Grill over medium heat about 10 minutes or until vegetables are tender, turning occasionally.

Yield: 4 servings | Prep Time: 15 minutes | Cook Time: 10 minutes

For 1 serving Calories: 118 Sodium: 132mg Fat: 10g Carbohydrates: 5g Cholesterol: 0mg Fiber: 1g Protein: 2g

Recipe and photo used with permission from: McCormick

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