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Grilled Garlic & Herb Vegetables

Grilled Garlic & Herb Vegetables

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  • 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

Total Fat11 g
Saturated Fat1 g
Trans Fat0 g
Cholesterol0 mg
Sodium620 mg
Total Carbs19 g
Dietary Fiber4 g
Sugars8 g
Protein4 g
Vitamin A40 %
Vitamin C140 %
Calcium2 %
Iron15 %

Let's Get Cooking

  • 1 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.
  • 2 Combine Knorr® Lipton Recipe® Savoury Herb with Garlic Soup Mix, Becel® Oil and vinegar in large bowl. Add vegetables and toss to coat.
  • 3 Grill or broil vegetables, turning occasionally, until tender, about 10 minutes.
TIP: These grilled vegetables make a delicious vegetarian sandwich filling  or chop them and  use in pasta salads, salads or as pizza toppers.
Each serving of this dish is an excellent source of vitamin C and a good source of iron and fibre.