Ingredientsservings 101 cals
- Preheat grill to medium-high (400 degrees to 450 degrees F).
- Combine vegetables, basil, vinegar, oil, garlic, salt and pepper in a large bowl; marinate at room temperature 15 to 20 minutes. Stack 2 sheets of Reynolds Wrap(R) 18-inch Wide Heavy Duty Aluminum Foil on a cookie sheet or tray. Turn up sides of foil to form a rim. Place vegetables in an even layer on foil. Slide foil from cookie sheet onto grill.
- Grill 8 to 10 minutes in covered grill, turning frequently, until vegetables are crisp-tender. Slide foil from grill onto a cookie sheet for transporting to serving table.
Per Serving: 101 calories; 7 g fat; 8.8 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 9 mg sodium. Full nutrition
ReviewsRead all reviews 10
I love grilling veggies this way! Also good with zucchini and squash. Sometimes I just use soy sauce and garlic instead of the vinegar, but you can season any way you like!
These were really good. Unfortunately, it was raining. The conversion to the oven wasn't a problem. I added a handful of asparagus since I had some on hand that needed to be used. This was quick...
Fairly easy to make. Very colorful presentation. It just needs a bit more flavor in the sauce/marinade. Added 1 zucchini.
My 12 year old has been a vegeterian all his life. Never liked taste of meat. So, I am always looking for varieties of vegetarian food to cook for him and this one was a winner. He absolutely lo...
Really good! Next time I'm going to try 2 tbsp of balsamic vinegar rather than 3 tbsp because I found 3 tbsp a bit too much for my liking. But very easy recipe, colourful and appealing presentat...
This is wonderful! I made it with and without mushrooms and it's great both ways. It's wonderful with grilled chicken.
Made the recipe exactly as written and it was awesome. Believe it will be good with any vegetables. My husband said, thank god for the internet and all the recipes you find!