Menu

Grilled Summer Veggie Foil Packs

  • Save Recipe
Grilled Summer Veggie Foil Packs
  • Prep 20 min
  • Total 35 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Dinner side dishes don’t get easier than this ultra-fresh and totally delicious grilled foil pack. Just slice up your farmers’ market haul, season, fold into a foil pack and you’re good to go!
by: Tablespoon Kitchens
Updated May 7, 2019

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, very finely chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 medium yellow squash, cut in 1-inch pieces
  • 1 medium zucchini, cut in 1-inch pieces
  • 1 medium red bell pepper, cut in 1-inch pieces
  • 1 cup cherry tomatoes
  • 1 cup diced yellow onions
  • 1/2 cup crumbled feta cheese (2 oz)
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley leaves

Steps

  • 1
    Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • 2
    In large bowl, mix olive oil, garlic, Italian seasoning, salt and red pepper flakes. Add squash, zucchini, bell pepper, tomatoes and onions; toss to combine. Divide evenly among sheets of foil.
  • 3
    Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 4
    Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until vegetables are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with feta cheese and parsley.
  • 5
    To make in oven, place packs on cookie sheet. Bake at 375°F 18 to 22 minutes or until vegetables are tender. Carefully fold back foil, and garnish with feta cheese and parsley.

Expert Tips

  • tip 1
    Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
  • tip 2
    Vegetables can be cut and tossed in oil mixture, then covered and refrigerated up to 2 hours before placing in foil packs and grilling.
  • tip 3
    Can’t take the heat? Substitute ground black pepper for the red pepper flakes.

Nutrition Information

170 Calories, 11g Total Fat, 5g Protein, 12g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
480mg
20%
Potassium
530mg
15%
Total Carbohydrate
12g
4%
Dietary Fiber
3g
12%
Sugars
7g
Protein
5g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
60%
60%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved