Make a double batch of grilled vegetables and use leftovers to make Grilled Vegetable Sandwiches.
15m
PREP TIME
10m
COOK TIME
118
CALORIES
10
INGREDIENTS
Servings: 4
Ingredients
- 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 Coarse Ground Black Pepper
- 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
INSTRUCTIONS
- 1 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
- 2 Place vegetables in grill basket, grill rack or thread onto skewers
- 3 Grill over medium heat about 10 minutes or until vegetables are tender, turning occasionally
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