Summer Vegetable Grill Packets Rsc
Capture the vibrant flavors of summer with these easy and customizable Summer Vegetable Grill Packets, a quick and healthy recipe perfect for outdoor gatherings or weeknight meals. Featuring a colorful medley of zucchini, yellow squash, bell peppers, red onion, and juicy cherry tomatoes, these foil packets are infused with olive oil, garlic powder, and Italian seasoning for a fragrant burst of flavor with every bite. Whether cooked on the grill or in the oven, the steam-sealed packets ensure the vegetables stay tender and flavorful, while optional Parmesan adds a savory finish. Ready in just 30 minutes, these packets are a versatile crowd-pleaser that can be served as a light vegetarian main course or a vibrant side dish. Perfect for grilling season, this recipe is a must-try for anyone seeking fresh summer vegetable recipes that are healthy, delicious, and hassle-free.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 1.5 cups cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup parmesan cheese (optional)
- 4 sheets aluminum foil
Instructions
Preheat your grill to medium heat or your oven to 400°F (200°C).
Cut the zucchini and yellow squash into 1/4-inch thick rounds. Core and seed the bell peppers, then slice them into thin strips. Peel the red onion and cut it into thin wedges.
In a large mixing bowl, combine the zucchini, yellow squash, bell peppers, red onion, and cherry tomatoes.
Drizzle the olive oil over the vegetables, then sprinkle them with garlic powder, Italian seasoning, salt, and black pepper. Toss until all the vegetables are evenly coated.
Tear off four large sheets of aluminum foil, each about 12 inches long. Divide the vegetable mixture evenly between the sheets, placing the vegetables in the center of each sheet.
If desired, sprinkle parmesan cheese on top of the vegetables for a touch of savory flavor.
Fold the foil over the vegetables, crimping the edges to seal them tightly into packets. Be sure the packet is sealed completely to trap steam inside during cooking.
Place the foil packets on the grill grates or a baking sheet if using the oven. Cook for 12-15 minutes, or until the vegetables are tender and cooked through.
Carefully remove the packets from the grill or oven using tongs, as they will be hot. Allow them to cool for a minute or two before opening, as steam will escape.
Serve the vegetables directly from the foil packets or transfer them to a plate. Enjoy as a side dish or light vegetarian main course.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 12.0 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 867 mg | 18% | |
*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.
