Tuscan Grilled Vegetables
Recipe tags: vegetable base, easy difficulty, main, vegetarian, grilling
|1||zucchini, split lengthwise|
|1||yellow squash, split lengthwise|
|1||red onion, quartered|
|1||red bell pepper, cut in half and seeded|
|½ Tbsp||fresh garlic, chopped|
|¼ cup||olive oil, divided|
|2 Tbsp||balsamic vinegar|
|¼ tsp||dried Italian herbs|
|1 Tbsp||Better Than Bouillon® Seasoned Vegetable Base|
|⅛ tsp||freshly ground black pepper|
|¼ cup||freshly grated Parmesan cheese|
Preheat grill to 400°F. Drizzle half of the olive oil over the vegetables and grill vegetables for 2-3 minutes per side. Carefully remove vegetables and set aside.
In a small mixing bowl, add the garlic, remaining olive oil, vinegar, Italian herbs, Seasoned Vegetable Base, black pepper and Parmesan cheese. Whisk together.
Cut vegetables into bite-size pieces and add to the mixture. Coat vegetables in mixture then add vegetables to an aluminum-grilling pan. Place pan on grill and cook vegetables for another 5-6 minutes to reheat and let cheese melt. Transfer to serving platter, garnish with basil and serve immediately.