Herb Grilled Vegetables

I was in search for a side dish to complement the Duck with Orange Gastrique. I didn’t want to make something too complicated so this recipe was perfect. It was simple, quick, flavorful, and healthy.

Herb Grilled Vegetables (adapted from Food Network):

Yields 2 servings

• 1/4 cup chicken broth
• 1/4 teaspoon dried thyme leaves, crushed
• freshly ground pepper, to taste
• 1 red onion, thickly sliced (about 1/2 cup)
• 1/2 red or green pepper, cut into wide strips (about 1/2 cup)
• 1 zucchini, thickly sliced (about 1/2 cup)
• 1 cup large mushrooms

Stir the broth, thyme and black pepper in a small bowl. Brush the vegetables with the broth mixture.

Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they’re tender-crisp, turning over once during cooking and brushing often with the broth mixture.