Indian Curry Summer Vegetable Pan Grill

10 Min.
10 Min.
4
Ingredients
¼
cup water
¼ cup water
2
cups broccoli cut into bite size pieces
2 cups broccoli cut into bite size pieces
1
cup red onion cut into thin 1” strips
1 cup red onion cut into thin 1” strips
1
red bell pepper cut into thin 1” strips
1 red bell pepper cut into thin 1” strips
cups yellow squash cut in 1/2” slices
1½ cups yellow squash cut in 1/2” slices
¼
cup sweetened coconut milk
¼ cup sweetened coconut milk
1
tablespoon Better Than Bouillon® Seasoned Vegetable Base
1 tablespoon Better Than Bouillon® Seasoned Vegetable Base
½
teaspoon curry powder
½ teaspoon curry powder
¼
teaspoon black pepper, ground
¼ teaspoon black pepper, ground
Directions
  1. Preheat grill to 400 °F.
  2. In a bowl, mix coconut milk, vegetable base, curry powder, and black pepper.
  3. Combine vegetables in an aluminum-grilling pan.
  4. Pour mixture over vegetables and place pan directly on grill.
  5. Cook for 10 - 12 minutes or until vegetables are soft and fork-tender.

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