Easy Vegetables on the Grill

grilled vegetables


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.

If you like it more charred, you can use a vegetable basket for the grill.

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 and/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 cooking.


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