This easy recipe for grilled vegetables can be served as hors d'oeuvre or as a light summer meal!
Tuscan Grilled Vegetables
-
Prep:
5 min. -
Cook:
15 min. -
Serves:
3-4
Recipes
Recipe tags: vegetable base, easy difficulty, main, vegetarian, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | olive oil, divided |
| 1 | zucchini, split lengthwise |
| 1 | yellow squash, split lengthwise |
| 1 | red onion, quartered |
| 1 | red bell pepper, cut in half and seeded |
| ½ Tbsp | fresh garlic, chopped |
| 2 Tbsp | balsamic vinegar |
| ¼ tsp | dried Italian herbs |
| 1 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| ⅛ tsp | freshly ground black pepper |
| ¼ cup | freshly grated Parmesan cheese |
| ⅛ tsp | 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.
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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.