Easy Vegetables on the Grill


You can use just about any combination your little heart desires –






Tomatoes or cherry tomatoes

Peppers, red, yellow, green,

Onions, Red, pearl, Spanish, etc.


The key to success is having the vegetables cut into uniform sized

pieces, 1 – 1 ½ inch each.


In a bowl, gently toss the vegetables in Italian Dressing to coat.


Place vegetables in the center of a large piece of heavy duty foil. Fold

all edges completely to seal, but leave air space within your packet

for the heat to circulate.


Place on the grill. Turn after 4 minutes (this is where the seal is

really important!) Cook another 4-6 minutes until vegetables are

crisp tender.


Before opening package, cut a slit to let steam escape.


Top with fresh ground black pepper or parmesan cheese if desired.


Potatoes take twice as long to cook. You can do the same thing with

potatoes in a separate package, and then mix together before

serving, or serve separately. Experiment! That’s half the fun of



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