Indian Curry Summer Vegetable Pan Grill
Recipe tags: vegetable base, easy difficulty, lunch, vegetarian, grilling
|2 cups||broccoli cut into bite size pieces|
|1 cup||red onion cut into thin 1” strips|
|1||red bell pepper cut into thin 1” strips|
|1½ cups||yellow squash cut in ½” slices|
|¼ cup||sweetened coconut milk|
|1 Tbsp||Better Than Bouillon® Seasoned Vegetable Base|
|½ tsp||curry powder|
|¼ tsp||black pepper, ground|
Preheat grill to 400 °F.
In a bowl, mix coconut milk, Vegetable Base, curry powder, and black pepper.
Combine vegetables in an aluminum-grilling pan.
Pour mixture over vegetables and place pan directly on grill.
Cook for 10 - 12 minutes or until vegetables are soft and fork-tender.