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Mixed Vegetable Grill
Makes 6 ServingsIngredients
* | 2 tablespoons light brown sugar | * | 1 1/2 teaspoons McCormick Basil Leaves | * | 1 1/2 teaspoons McCormick California Style Garlic Salt with Parsley | * | 1/2 teaspoon McCormick Season-All Seasoned Salt | * | 1/8 teaspoon McCormick Ground Red Pepper | * | 2 tablespoons olive oil | * | 8 asparagus spears, ends trimmed | * | 1 medium red or 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 |
| ![](/hmc/images//200708/images/recipe/mcc_grill.jpg) |
Instructions
1 | Mix brown sugar, herbs and spices in small bowl. |
2 | Drizzle olive oil over vegetables in a large bowl; toss to coat well. Add seasoning mixture; toss to coat well. |
3 | Place vegetables in grill basket, grill rack or thread onto skewers. |
4 | Grill over medium heat 10 to 12 minutes or until vegetables are tender, turning occasionally. |
Notes
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Source
Recipe courtesy of McCormick & Company, Inc. For more recipes, visit www.mccormick.com.