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Grilled Summer Veggie Foil Packs

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Grilled Summer Veggie Foil Packs
  • Prep 20 min
  • Total 35 min
  • Servings 4
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Grilled Summer Veggie Foil Packs recipe and reviews - Dinner side dishes don’t get easier than this ultra-fresh and totally delicious grilled foil pack. Just slice up your farmers’ market haul, season, fold into a foil pack and you’re good to go! Recipe by Maggie Lyon (tablespoon.com).
Jul 20, 2017

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, very finely chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 medium yellow squash, cut in 1-inch pieces
  • 1 medium zucchini, cut in 1-inch pieces
  • 1 medium red bell pepper, cut in 1-inch pieces
  • 1 cup cherry tomatoes
  • 1 cup diced yellow onions
  • 1/2 cup crumbled feta cheese (2 oz)
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley leaves

Steps

  • 1
    Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • 2
    In large bowl, mix olive oil, garlic, Italian seasoning, salt and red pepper flakes. Add squash, zucchini, bell pepper, tomatoes and onions; toss to combine. Divide evenly among sheets of foil.
  • 3
    Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 4
    Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until vegetables are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with feta cheese and parsley.
  • 5
    To make in oven, place packs on cookie sheet. Bake at 375°F 18 to 22 minutes or until vegetables are tender. Carefully fold back foil, and garnish with feta cheese and parsley.

Expert Tips

  • Tip 1
    Vegetables can be cut and tossed in oil mixture, then covered and refrigerated up to 2 hours before placing in foil packs and grilling.
  • Tip 2
    Can’t take the heat? Substitute ground black pepper for the red pepper flakes.

Nutrition Information

170 Calories, 11g Total Fat, 5g Protein, 12g Total Carbs

Nutrition Facts

Serving Size: 4 servings
Calories
170
Total Fat
11g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
15mg
Sodium
480mg
Total Carbs
12g
Dietary Fiber
3g
Protein
5g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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