Grilled Herbed Vegetables

Recipe by Jess Scefing
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon olive oil
  • 1
    clove garlic, minced
  • 2
    1/2 teaspoon dried rosemary or 1 teaspoon dried basil, crushed
  • 14
    teaspoon salt
  • 4
    cups mixed vegetables, such as eggplant,summer squash or zucchini,green beans,red onion,and red,green,or yellow sweet peppe
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DIRECTIONS

  • In a medium mixing bowl combine the olive oil, garlic, rosemary or basil, and the salt.
  • Add the vegetables to oil mixture, tossing to coat.
  • Spoon vegetable mixture onto a 24x12-inch piece of heavy foil.
  • Bring opposite edges of foil together; seal tightly with a double fold.
  • Fold in remaining ends to completely enclose vegetables, leaving a little space for steam to build.
  • 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.
  • (Or, bake vegetables in a 350 degree oven about 25 minutes or until tender.) Season vegetables to taste with pepper.
  • Makes 4 side-dish servings.
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