While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Make a double batch of grilled vegetables and use leftovers to make Grilled Vegetable Sandwiches.
1 medium red bell pepper, cut into thick strips
1 cup medium yellow bell pepper, cut into thick strips
1 medium onion, cut into thick slices
1 small zucchini, sliced lengthwise
3 tablespoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon McCormick Gourmet™ Organic Rosemary , crushed
1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
1/4 teaspoon McCormick Gourmet™ Organic Black Pepper, Coarse Ground
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
Place vegetables in large bowl. Mix oil, vinegar, rosemary, garlic powder, pepper and sea salt in small bowl. Pour over vegetables; toss well to coat.
Place vegetables in grill basket, grill rack or thread onto skewers.
Grill over medium heat about 10 minutes or until vegetables are tender, turning occasionally.
(Amount per serving)