Post by Cassandra - Admin on Apr 24, 2014 3:45:49 GMT
Servings: 6
Prep Time: 10 mins
Total Time: 20 mins
Ingredients:
- 1/2 cup organic chicken broth
- 1/2 teaspoon dried thyme leaves, crushed
- 1/8 teaspoon ground black pepper
- 1 large red onion, thickly sliced (about 1 cup)
- 1 large red or green pepper, cut into wide strips (about 2 cups)
- 1 medium zucchini or yellow squash, thickly sliced (about 1 1/2 cups)
- 2 cups large mushrooms sliced thick or just in half
Directions:
- Stir the broth, thyme and black pepper in a small bowl.
- Brush/coat the vegetables with the broth mixture being sure to save some for during the cooking part.
- If baking:
- Pre-heat oven to 400F.
- Put the veggies in a baking dish and coat with the broth mix, saving about 1/2 of the mix for later.
- Bake for 20-40 minutes depending on how tender you like your veggies.
- Check halfway, turn and re-coat with the left over broth mix.
- If grilling:
- Lightly oil the grill rack and heat the grill to medium.
- Grill the vegetables for 10 minutes or until they're tender-crisp.
- While cooking, turn veggies over once and brush often with the broth mixture.
- (Tip: A grill basket is cool for stuff like this.)