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
  1. 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.
  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.