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).

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

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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.

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