Tuscan Grilled Vegetables

5 Min.
12 Min.
3-4
Ingredients
1
Zucchini, split lengthwise
1 Zucchini, split lengthwise
1
Yellow Squash, split lengthwise
1 Yellow Squash, split lengthwise
1
Red Onion, quartered
1 Red Onion, quartered
1
Red Bell Pepper, cut in half and seeded
1 Red Bell Pepper, cut in half and seeded
½
Tablespoon Fresh Garlic, chopped
½ Tablespoon Fresh Garlic, chopped
¼
Cup Olive Oil, divided
¼ Cup Olive Oil, divided
2
Tablespoons Balsamic Vinegar
2 Tablespoons Balsamic Vinegar
½
Teaspoon Dried Italian Herbs
½ Teaspoon Dried Italian Herbs
1
Tablespoon Better Than Bouillon® Seasoned Vegetable Base
1 Tablespoon Better Than Bouillon® Seasoned Vegetable Base
Teaspoon Freshly Ground Black Pepper
⅛ Teaspoon Freshly Ground Black Pepper
¼
Cup Freshly Grated Parmesan Cheese
¼ Cup Freshly Grated Parmesan Cheese
Teaspoon Basil
⅛ Teaspoon Basil
Directions
  1. 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 set aside.
  2. In a small mixing bowl, add the garlic, remaining olive oil, vinegar, Italian herbs, Seasoned Vegetable Base, black pepper and Parmesan cheese. Whisk together.
  3. 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.
Try with Better Than Bouillon® Roasted Chicken Base in place of Seasoned Vegetable Base.

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