Mixed Vegetable Grill
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
Mix brown sugar, herbs and spices in small bowl. Drizzle oil over vegetables in large bowl; toss to coat well. Add seasoning mixture; toss to coat well.
Place vegetables in grill basket, grill rack or thread onto skewers.
Grill over medium heat 10 to 12 minutes or until vegetables are tender, turning occasionally.