Grilled Italian Vegetables
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 medium
Red Bell Pepper (cut into strips)1 medium
Zucchini (thinly sliced)1 small
Red Onion (thinly sliced)8 small
Whole Mushrooms3 cloves
Garlic (minced)3 tbsps
Olive Oil3 tbsps
Lemon Juice1 tsp
Basil Leaves (dried)1 tsp
Seasoned Salt1 tsp
Thyme Leaves (dried)Directions:
1
Preheat grill to medium-high
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
3
Combine garlic, oil, lemon juice, basil, seasoned salt and thyme in small bowl; drizzle over vegetables
4
Bring up sides of foil over vegetables; fold down two times
5
Double fold both ends of foil to seal packet, leaving room for heat circulation inside
6
Repeat to make two packets
7
Place packets on baking sheet with 1-inch sides
8
Slide packets off of baking sheet onto preheated grill
9
Grill 10 to 12 minutes on medium-high in covered grill
10
Slide packets off of grill onto baking sheet
11
Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape
12
Transfer grilled vegetables to plates, and sprinkle with grated cheese, if desired