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.

Sliced red bell peppers, zucchini, onions, and mushrooms being brushed with oil while grilling on an indoor electric grill for herb grilled vegetables.