How to Grill Garden Vegetables (and my favorite recipe for them!)
Grilling vegetables couldn’t be easier!
Servings: 6 people
- Fresh vegetables of your choice (we love zucchini, onions, tomatoes, yellow squash, red peppers, and green peppers)
- olive oil
- 1 ounce dry Italian dressing mix
Wash and dry all your vegetables. Cut into large bite-size pieces.
Take two pieces of heavy-duty aluminum foil that are each about 20" long. Lay one on top of the other perpendicularly, so that they make an "X".
Fold up all the edges so that you create a little "bowl" shape.
Place your chopped vegetables in the aluminum foil bowl and spread them out. Try to have just a single layer of vegetables if possible; sometimes we make 2 or 3 "bowls" so that all the vegetables are evenly cooked.
Drizzle the vegetables with olive oil (just a couple of tablespoons, depending on how many vegetables you use) and pour the powdered dressing mix on top of the vegetables. Mix all together until the vegetables are evenly covered with oil and dressing mix (it's easiest to just use your hands).
Place the foil bowl of vegetables on a grill on medium heat. Grill for 10-15 minutes (depending on how "crunchy" you like them to be), stirring occasionally to make sure they are all cooking evenly. Remove from grill when finished and enjoy!
Calories: 169kcal | Carbohydrates: 27g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 581mg | Potassium: 386mg | Fiber: 7g | Vitamin A: 9242IU | Vitamin C: 19mg | Calcium: 46mg | Iron: 2mg