Cooked - Grilled Vegetables In Foil

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Grilled Vegetables In Foil

6.0

1 pound asparagus, trimmed and diagonally cut into 2-inch pieces

1 pound sweet mini peppers, stemmed, seeded and halved lengthwise

2 medium zucchini, diagonally cut into ½-inch half-moons

2 tablespoons extra-virgin olive oil

3 cloves garlic, finely chopped

0.75 teaspoon salt

0.25 teaspoon ground pepper

2 tablespoons unsalted butter, softened

1 tablespoon chopped fresh flat-leaf parsley

1 teaspoon chopped fresh chives

Preheat a gas grill to medium-high (400-450°F). (Or, for a charcoal grill, build a fire with coals in the bottom center of the grill and let it burn down to medium-high heat, about 400-450°F.)
Toss asparagus, mini peppers, zucchini, oil, garlic, salt and pepper in a large bowl until evenly coated. Divide the mixture evenly among 6 sheets of foil. Working with 1 foil sheet at a time, bring up 2 sides of the foil to meet in the center. Create a tight ½-inch fold to seal. Fold over 1 more time, making sure to leave space in the packet between the vegetables and the foil. Fold the other sides of the foil in, creating a sealed foil rectangle.
Place the foil packets, sealed-side up, on the grill rack; grill, covered, for 4 minutes. Flip the packets; grill until the vegetables are tender, about 4 minutes more. Remove from the grill.
Stir butter, parsley and chives together in a small bowl. Carefully open the foil packets. Place 1 teaspoon butter mixture in each packet; reseal the packets and let stand until the butter melts, about 1 minute.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥬Vegetable Dish

Cuisine🇺🇸American

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 49 weeks ago

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