Grilled Veggie Bundles
Perfect for summer barbecues or weeknight dinners, Grilled Veggie Bundles bring vibrant, smoky flavor to your table with minimal effort. These colorful foil packets feature a medley of fresh zucchini, yellow squash, bell peppers, red onion, and crisp asparagus, all tossed in a fragrant blend of olive oil, garlic powder, Italian seasoning, and a touch of citrusy zest from fresh lemon slices. The easy prep ensures ready-to-grill convenience, while the foil-sealing technique locks in moisture and enhances natural flavors. In just 15 minutes on the grill, you'll have tender, slightly charred vegetables infused with a tantalizing smokiness. Perfect as a healthy side dish or a light vegetarian main, these veggie bundles are a delicious way to celebrate seasonal produce with virtually no cleanup!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Yellow squash
- 2 large Bell peppers (red, yellow, or orange)
- 1 large Red onion
- 1 bunch Asparagus
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Lemon
- 1 can (for greasing foil) Cooking spray
- 4 sheets (approximately 12x12 inches each) Aluminum foil
Instructions
Preheat your grill to medium-high heat (around 375–400°F).
Wash and dry all vegetables thoroughly.
Slice the zucchini and yellow squash into thin rounds.
Core and seed the bell peppers, then cut them into thin strips.
Peel the red onion and cut it into wedges.
Trim the woody ends off the asparagus spears.
In a large mixing bowl, combine the zucchini, squash, bell peppers, onion wedges, and asparagus. Toss the vegetables with olive oil, garlic powder, Italian seasoning, salt, and black pepper until evenly coated.
Cut four sheets of aluminum foil, each approximately 12x12 inches. Spray one side of each sheet lightly with cooking spray to prevent sticking.
Divide the seasoned vegetables evenly among the four foil sheets, placing them in the center of each sheet.
Slice the lemon into thin rounds. Place one or two lemon slices on top of each vegetable pile.
Fold each foil sheet into a secure packet by bringing opposite edges together and folding them tightly, then folding the remaining edges to seal completely.
Place the foil packets on the preheated grill and cook for 12–15 minutes, turning occasionally, until the vegetables are tender and slightly charred.
Carefully remove the foil packets from the grill with tongs and allow them to cool for a minute before opening (beware of steam).
Serve the grilled veggie bundles directly from the foil or transfer to a serving plate. Enjoy!
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 13.0 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
