This easy recipe for grilled vegetables can be served as hors d'oeuvre or as a light summer meal!
1 Zucchini, split lengthwise
1 Yellow Squash, split lengthwise
1 Red Onion, quartered
1 Red Bell Pepper, cut in half and seeded
1 tablespoon fresh Garlic, chopped
1/2 cup Olive Oil, divided
2 tablespoons Balsamic Vinegar
1/2 teaspoon Dried Italian Herbs
1 tablespoon Better Than Bouillon® Seasoned Vegetable Base
1/8 teaspoon Freshly Ground Black Pepper
1/4 cup Freshly Grated Parmesan Cheese
1/8 teaspoon Basil
How to Make It
Preheat grill to 400 °F. Drizzle half of the olive oil over the vegetables and grill vegetables for 2-3 minutes per side. Carefully remove vegetables and move to the side.
In a small mixing bowl, add the garlic, remaining olive oil, vinegar, Italian herbs, Seasoned Vegetable Base, black pepper and Parmesan cheese. Whisk together.
Cut vegetables into bite-size pieces and add to the mixture. Coat vegetables in mixture then add vegetables to an aluminum-grilling pan. Place pan on grill and cook vegetables for another 5-6 minutes to reheat and let cheese melt. Transfer to serving platter, garnish with basil and serve immediately.
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