Easy Vegetables on the Grill

 

 

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

 

Zucchini

Mushrooms

Broccoli

Cauliflower

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.

Remember that carrots and potatoes take twice as long to cook. You can do the same thing with potatoes and/or carrots in a separate package, and then mix together before serving, or serve separately.

You might want to try adding fresh garlic cloves, or pineapple. Experiment! That’s half the fun of cooking.

 

Grilled Vegetable photos

CC BY-ND by dcwriterdawn

CC BY-NC by Emily Barney (2)

CC BY-ND by Danny Baza Blas (3)

CC BY by Foodista (4)

 

 

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