Grilled Vegetables in Foil
User Reviews
5
Grilled Vegetables in Foil
Description
The preparation involves slicing zucchini and yellow squash thickly, chopping red and green bell peppers along with red onions into chunks, and combining them with minced garlic, salt, pepper, and olive oil. The mixed vegetables are placed onto a large sheet of foil, drizzled with olive oil, and seasoned. The foil is then folded into a tightly sealed packet to trap moisture during cooking. The packets are grilled over medium-high heat (about 400°F) for 5 to 8 minutes, flipped halfway through to ensure even cooking. The vegetables become tender but retain some bite and develop a slight char or smokiness from the grill’s heat.
Once cooked, the foil packet is carefully opened and the vegetables served directly or alongside main dishes. This grilling method offers a convenient way to prepare mixed vegetables with intensified flavors without losing moisture. The vegetables can complement grilled meats or be part of a vegetarian meal or side dish.
Leftover grilled vegetables keep well when refrigerated in an airtight container for up to five days. Olive oil can be substituted with other preferred cooking oils to suit dietary needs or flavor preferences.
Ingredients
- 1 zucchini (thickly sliced)
- 1 yellow squash (thickly sliced)
- ½ red onion (cut into chunks)
- 1 red bell pepper (cut into chunks)
- 1 green bell pepper (cut into chunks)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon garlic minced
- 1 tablespoon olive oil
Instructions
- Lay out a large sheet of foil.
- Mix the vegetables together on the foil.
- Then drizzle with the olive oil.
- Sprinkle with salt, pepper, and minced garlic on top of the vegetables.
- Fold up the foil, making a foil packet.
- Preheat the grill over medium high heat (approximately 400 degrees F).
- Place packets on the grill for about 5 to 8 minute flipping once in the middle until the vegetables are tender.
- Carefully unwrap the foil packet and then the vegetables are ready to serve and enjoy!
Notes
- Store leftover grilled vegetables in an airtight container in the refrigerator for up to 5 days.
- You can substitute olive oil with any preferred cooking oil for grilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Sodium | 395mg | 16% |
| Potassium | 260mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 53.6mg | 60% |
| Calcium | 15mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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