Serve versatile grilled vegetables as a side dish, toss with pasta or layer in a sandwich. To prevent vegetables from falling though the grill grate, place them in a grill basket or thread onto skewers.
10m
PREP TIME
10m
COOK TIME
68
CALORIES
10
INGREDIENTS
Servings: 8
Ingredients
-
2
teaspoons
Lawry's® Seasoned Salt
![substitution]( "substitution")
Substitutions available
- Lawry's® 25% Less Sodium Seasoned Salt
- 1/2 teaspoon McCormick® Coarse Ground Black Pepper
- 2 tablespoons olive oil
- 1 medium red bell pepper, cut into strips
- 1 medium yellow bell pepper, cut into strips
- 1 medium yellow squash, sliced
- 1 medium zucchini, sliced
- 1 small red onion, cut into thin wedges
- 1/2 bunch asparagus, ends trimmed
- 1 cup sliced mushrooms
INSTRUCTIONS
- 1 Mix seasoned salt and pepper in small bowl. Drizzle oil over vegetables in large bowl; toss to coat well. Add seasoning mixture; toss to coat well.
- 2 Place vegetables in grill basket, grill rack or thread onto skewers.
- 3 Grill over medium heat 10 minutes or until vegetables are tender, turning occasionally. Refrigerate any leftover vegetables to create another delicious meal. Cooking Tip: Make Once, Eat Twice : Use 3 cups leftover vegetables to prepare Grilled Vegetable Frittata.
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