Grilled Herbed Vegetables
photo by WiGal
- Ready In:
- 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.
Questions & Replies
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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 Recipe#252423, pesto, leftover veggies, and cheese.
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.
This recipe was very, very good!! We used green beans, broccoli, zucchini, and yellow pepper. As far as herbs, we used 2 cloves of garlic, fresh basil and rosemary. It was just the right amount of herbs to flavor the vegetables. We also made ours with the orange-rosemary chicken by evelyn/athens and it has you use hickory chips on the grill. The hickory was also wonderful in flavoring our vegetables. This will be made often by us this summer (with different vegetables, depending on our mood/what we're having them with). Thanks for posting such a wonderful recipe.
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