Grilled Italian Vegetables

Name: Grilled Italian Vegetables
Cook time: 10 min
Total time: 10 min
Ingredients: 2 (18 x 18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil; 1 medium red bell pepper, cut into strips; 1 medium zucchini, thinly sliced; 1 small red onion, thinly sliced; 8 small whole mushrooms; 3 Roma tomatoes, sliced 1/2-inch thick; 3 cloves garlic, minced; 3 tablespoons olive oil; 3 tablespoons lemon juice; 1 teaspoon dried basil leaves; ½ teaspoon seasoned salt; ¼ teaspoon dried thyme leaves; ¼ cup grated Romano or Parmesan cheese (optional)

Rating: 4.33 stars

12 Ratings
7 Reviews
5 Photos

Individual aluminum foil packets are a great way to customize meals and sides for even the pickiest eaters.

By Reynolds Kitchens(R)

Recipe Summary

cook:

10 mins

total:

10 mins

Servings:

Nutrition Info

Directions

Step 1

Preheat grill to medium-high.

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Step 2

Place 1/2 of vegetables in center of one sheet of Reynolds Wrap® Heavy Duty Aluminum Foil; repeat with remaining vegetables on 2 sheet of foil. Combine garlic, oil, lemon juice, basil, seasoned salt and thyme in small bowl; drizzle over vegetables.
Step 3

Bring up sides of foil over vegetables; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Place packets on baking sheet with 1-inch sides.
Step 4

Slide packets off of baking sheet onto preheated grill.
Step 5

Grill 10 to 12 minutes on medium-high in covered grill.
Step 6

Slide packets off of grill onto baking sheet. Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape.
Step 7

Transfer grilled vegetables to plates, and sprinkle with grated cheese, if desired.

REYNOLDS KITCHENS TIP:

Cooking in foil packets allows you to substitute meats, vegetables and even seasonings based on each person's taste preferences.

Nutrition Facts

Per Serving:

163 calories; 12.5 g total fat; 8 mg cholesterol; 215 mg sodium. 9.8 g carbohydrates; 4.7 g protein; Full Nutrition

Reviews (7)

Most helpful positive review

Cher

08/12/2017

Didn't use the tomatoes because by the time I cut everything else up there was way more veggies than hubby and I would ever eat. Otherwise made exactly as directed and served beside Chef John's BBQ Chicken. Really good. I'll scale it back next time because we ended up tossing quite a bit. Makes enough for at least 6 servings. Read More

Helpful

(1)

Most helpful critical review

coops

07/28/2016

I wasn't impressed with this recipe. I think next time I'll omit the tomatoes and add some acid probably a red wine or Balsamic vinegar. Read More

Helpful

(1)

12 Ratings

5 star values: 6
4 star values: 5
3 star values: 0
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Cher

08/12/2017

Helpful

(1)

Jamie Justice Yost

07/12/2016

I actually made this in the oven thanks to some finicky Tennessee weather the day we were scheduled to grill out but they were fantastic! I let the vegetables marinate for most of the afternoon and added some of my own fresh herbs from the garden (mostly parsley and basil.) I used a yellow bell instead of red since that's what I had on hand but the beauty of this one is that you can use whatever veggies you want! Plus you can put these together ahead of time if you're cooking for several people and have one thing marked off your to-do list. I can see how this method would be beneficial on the grill as you can cook your veggies easily without having to worry with skewers also. Super easy recipe for summer on the grill or you can utilize the oven in the winter (or during torrential downpours on the 4th of July...whoops!) Read More

Helpful

(1)

Cher

08/12/2017

Helpful

(1)

stephanie whitmire

07/19/2016

We loved this.. picky kids not so much. Will make again. I did get someone to eat squash using this recipe so I guess overall it was a winner. nice change from our basic bbq side dishes. Read More

Helpful

(1)

coops

07/28/2016

I wasn't impressed with this recipe. I think next time I'll omit the tomatoes and add some acid probably a red wine or Balsamic vinegar. Read More

Helpful

(1)

Karli Kay Milian

09/09/2018

simple and easy and deliciousness! Read More

kwallyz

09/26/2017

It was tasty enough and easy to put together. My biggest issue was that it took longer to cook than 15 minutes. I had to microwave the vegetables after 15 minutes because the rest of the supper was done. I recommend allowing 20-30 minutes for cooking on the grill. I would also cut back on the lemon next time. Read More

Mike Williams

05/25/2019

Excellent. Made it with bella mushrooms. Ate it as the meal with no meat side and it was very satisfying Read More

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Nutritional Information

Grilled Italian Vegetables

Servings Per Recipe: 4
Calories: 163

% Daily Value *

total fat: 19 %

saturated fat:

cholesterol: 3 %

sodium: 9 %

potassium: 12 %

carbohydrates: 3 %

fiber: 10 %

sugar:

protein: 9 %

exchange other carbs:

vitamin a iu:

niacin equivalents:

vitamin b6:

vitamin c:

folate:

calcium:

iron:

magnesium:

thiamin:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Grilled Italian Vegetables

1 of 7

All Reviews

Cher

08/12/2017

Helpful

(1)

Jamie Justice Yost

07/12/2016

Helpful

(1)

Cher

08/12/2017

Helpful

(1)

stephanie whitmire

07/19/2016

We loved this.. picky kids not so much. Will make again. I did get someone to eat squash using this recipe so I guess overall it was a winner. nice change from our basic bbq side dishes.

Helpful

(1)

coops