Herb Grilled Vegetables (Low Fat Recipe) Recipe
Servings: 6
Ingredients
- 1/2 c. Swanson Chicken Broth
- 1/2 tsp dry thyme leaves crushed
- 1/8 tsp freshly-grnd black pepper
- 1 lrg red onion thickly sliced
- 1 lrg green or possibly red pepper cut wide strips
- 1 med zucchini or possibly yellow squash thickly sliced
- 2 c. large mushrooms - (abt 6 ounce)
Directions
- Mix broth, thyme and black pepper. Brush vegetables with broth mix.
- Grill: Place vegetables on lightly oiled grill rack over medium-warm coals. Grill 10 min or possibly till vegetables are tender, turning and brushing often with broth mix.
- Oven: Place vegetables on rack in broiler pan. Brush vegetables with broth mix. Broil 4 inches from heat 15 min or possibly till vegetables are tender, turning and brushing often with broth mix.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 6 servings | |
| Calories 20 | |
| Calories from Fat 2 | 10% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 83mg | 3% |
| Potassium 192mg | 5% |
| Total Carbs 3.96g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.89g | 1% |
| Protein 1.43g | 2% |
