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Grilled Vegetables in Foil

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Grilled vegetables in foil are an easy, healthy, and flavorful side dish perfect for barbecues, picnics, or weeknight dinners. These tender, smoky vegetables are seasoned with garlic, olive oil, and your favorite herbs, then grilled in a foil packet for minimal cleanup.

Ingredients

1 zucchini, thickly sliced

1 yellow squash, thickly sliced

½ red onion, cut into chunks

1 red bell pepper, cut into chunks

1 green bell pepper, cut into chunks

1 teaspoon salt

1 teaspoon pepper

2 teaspoons minced garlic

1 tablespoon olive oil

Instructions

  • Prepare the Vegetables: Wash and slice the zucchini and yellow squash into thick slices. Cut the red onion and bell peppers into chunks. Place all vegetables in a large mixing bowl.

  • Season the Vegetables: Drizzle the vegetables with olive oil, sprinkle with salt, pepper, and minced garlic, and toss to coat evenly.

  • Create the Foil Packet: Tear off a large sheet of aluminum foil (about 18 inches) and add the seasoned vegetables in the center. Fold the foil into a sealed packet.

  • Grill the Vegetables: Preheat your grill to medium heat. Grill the foil packet for 15-20 minutes, turning occasionally, until the vegetables are tender and lightly charred.

  • Serve: Carefully open the foil packet (watch for hot steam) and serve the vegetables immediately.

Notes

Storage: Leftover vegetables can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a skillet, microwave, or grill for a few minutes to regain the charred flavor.

Variations:

Add fresh herbs like rosemary, thyme, or basil for extra flavor.

Add a spicy kick with red pepper flakes or chopped jalapeños.

Add shredded cheese near the end of grilling for a cheesy version.

Drizzle balsamic vinegar over the veggies for a tangy twist.

Find it online: https://familydinnercooking.com/grilled-vegetables-in-foil/