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    You are in: Home / Recipes / Grilled Herbed Vegetables Recipe
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    Grilled Herbed Vegetables

    Grilled Herbed Vegetables. Photo by WiGal

    1/2 Photos of Grilled Herbed Vegetables

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Jess Scefing's Note:

    Choose your favorite vegetables, cut into bite-size pieces, season with herbs and grill. If you'd rather cook indoors, there is also baking directions.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium mixing bowl combine the olive oil, garlic, rosemary or basil, and the salt.
    2. 2
      Add the vegetables to oil mixture, tossing to coat.
    3. 3
      Spoon vegetable mixture onto a 24x12-inch piece of heavy foil.
    4. 4
      Bring opposite edges of foil together; seal tightly with a double fold.
    5. 5
      Fold in remaining ends to completely enclose vegetables, leaving a little space for steam to build.
    6. 6
      Grill the vegetable packet on a grill rack directly over medium-hot coals about 20 minutes or until vegetables are tender, turning the packet over halfway through the cooking time.
    7. 7
      (Or, bake vegetables in a 350 degree oven about 25 minutes or until tender.) Season vegetables to taste with pepper.
    8. 8
      Makes 4 side-dish servings.

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    Ratings & Reviews:

    • on July 04, 2011

      55

      Great way to cook veggies on the grill! This is how we'll do it from now on. Used yellow & orange bell peppers, broccoli florets, onion, squash and zucchini. We also put some artichoke hearts on a skewer to quick-grill them and added them to the mix.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2009

      55

      Loved it! Versatile, attractive, and easy. The only thing I would do differently next time is bake it longer -30 minutes instead of 25. I did have them in foil but switched it to a casserole so the photo would look the way I wanted it to. I have some leftovers so tomorrow for lunch I plan on making a pizza-crust from Healthy Italian Breadsticks or Pizza Crust, pesto, leftover veggies, and cheese.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 06, 2008

      55

      I tried this recipe both ways. The first time I followed the recipe to the letter, except I used olive oil cooking spray instead of olive oil, just because to reduce the calories. The first time I baked the veggies and they turned out great. The second time, the only other change outside of the cookins spray was that I used dry Italian seasoning because I was out of basil. I grilled the veggies on my George Foreman grill that second time and it turned out delicious! I'll be cooking this again! Both times I used Zucchini, yellow squash and yellow peppers.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Grilled Herbed Vegetables

    Serving Size: 1 (168 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 111.2
     
    Calories from Fat 34
    30%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 388.5 mg
    16%
    Total Carbohydrate 15.4 g
    5%
    Dietary Fiber 4.9 g
    19%
    Sugars 3.9 g
    15%
    Protein 4.2 g
    8%

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