- 2 lbs. (1 kg) assorted fresh vegetables, (such as zucchini, yellow squash, eggplant, red bell peppers and portobello mushroom caps)
- 1 pouch Knorr® Recipe Savoury Herb with Garlic Soup Mix
- 3 Tbsp. (45 mL) Becel® Oil
- 2 Tbsp. (30 mL) balsamic vinegar
Amount per serving
To prepare vegetables for grilling, cut zucchini, yellow squash and eggplant into 1/2-in (1.5 cm) thick lengthwise slices, and quarter red bell peppers and mushroom caps.
Combine Knorr® Lipton Recipe® Savoury Herb with Garlic Soup Mix, Becel® Oil and vinegar in large bowl. Add vegetables and toss to coat.
Grill or broil vegetables, turning occasionally, until tender, about 10 minutes.