 | | Directions | 1. Mix brown sugar, basil, salt, garlic powder 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 to 12 minutes or until vegetables are tender, turning occasionally. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 2 tablespoons light brown sugar |
| - | | 1 1/2 teaspoons McCormick® Basil Leaves |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 1/8 teaspoon McCormick® Black Pepper, Ground |
| - | | 2 tablespoons olive oil |
| - | | 8 asparagus spears, ends trimmed |
| - | | 1 medium red %3cu%3eor%3c/u%3e yellow bell pepper, cut lengthwise into 6 strips |
| - | | 1 medium zucchini, cut lengthwise into 1/2-inch slices |
| - | | 1 medium yellow squash, cut lengthwise into 1/2-inch slices |
| - | | 1 small sweet potato, cut into 1/4-inch rounds |
| - | | 1 small red onion, cut into 1/2-inch rounds |
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| | Nutrition (per serving) | Calories: 113 Calories
Fat: 5 Grams
Protein: 2 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 15 Grams
Sodium: 413 Milligrams
Fiber: 3 Grams
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