Grilled Veggie Packet
Bursting with vibrant colors and garden-fresh flavors, these Grilled Veggie Packets are a summer grilling essential! Packed with zucchini, yellow squash, red bell pepper, mushrooms, juicy grape tomatoes, and a hint of red onion, this recipe is seasoned to perfection with olive oil, garlic powder, Italian herbs, and a touch of salt and pepper. Wrapped in foil and grilled until tender with a kiss of caramelization, these individual veggie packets are both flavorful and fuss-free. Perfect as a healthy side dish or a light main course, this recipe is quick to prepare, easy to customize, and ideal for outdoor barbecues or weeknight dinners. Enjoy the ease of minimal cleanup while savoring the bold, smoky flavors of this colorful vegetable medley.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium red bell pepper
- 1 small red onion
- 8 ounces mushrooms
- 1 cup grape tomatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 large foil sheets
Instructions
Preheat your grill to medium-high heat (about 375-400°F).
Wash all the vegetables thoroughly and pat them dry with a clean towel.
Slice the zucchini and yellow squash into 1/4-inch thick rounds.
Cut the red bell pepper into 1-inch pieces and the red onion into wedges.
Cut the mushrooms in half, and if they are very large, quarter them.
Combine all the prepared vegetables in a large mixing bowl. Add the grape tomatoes.
Drizzle the olive oil over the vegetables. Sprinkle the garlic powder, Italian seasoning, salt, and black pepper. Toss until all the vegetables are evenly coated with the seasoning.
Prepare the foil packets by tearing out four large sheets of aluminum foil, about 12x18 inches each.
Divide the vegetable mixture evenly among the four foil sheets, placing the veggies in the center of each sheet.
Fold the longer sides of the foil over the vegetables and crimp the edges to seal tightly. Fold and crimp the shorter ends to create a sealed packet.
Place the foil packets on the preheated grill, ensuring the seam side of the packets is facing up.
Cook for 12-15 minutes, flipping the packets halfway through, until the vegetables are tender and slightly caramelized.
Carefully remove the packets from the grill using tongs and let them rest for 2 minutes. Be cautious when opening the packets, as hot steam may escape.
Serve as a side dish or enjoy on their own for a light and healthy main dish.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4595 mg | 200% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 37.3 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2700 mg | 57% | |
*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.
