1 of 1 photos
is this recipe not exactly what you are looking for?
or
Browse similar recipes by category
- Side Dishes
- Vegetables
- Asparagus
- Vegetables
- Broccoli
- Vegetables
- Carrots
- Vegetables
- Cauliflower
- Vegetables
- Corn
- Vegetables
- Green/Yellow Beans
- Vegetables
- Onions
- Vegetables
- Peppers
- Vegetables
- Squash
- Vegetables
- Tomatoes
- North American
- United States
- Time to Make
- < 30 mins
- Equipment
- Oven
- Broil/Grill
- Equipment
- Outdoor
- Holiday/Event
- Non-Religious
- Independence Day
- Vegetarian
- Vegan
- High in...
- High Calcium
- High in...
- High Fiber
- High in...
- High Protein
Grilled Herbed Vegetables
Ingredients
Directions
1
In a medium mixing bowl combine the olive oil, garlic, rosemary or basil, and the salt.2
Add the vegetables to oil mixture, tossing to coat.3
Spoon vegetable mixture onto a 24x12-inch piece of heavy foil.4
Bring opposite edges of foil together; seal tightly with a double fold.5
Fold in remaining ends to completely enclose vegetables, leaving a little space for steam to build.6
Grill the vegetable packet on a grill rack directly over medium-hot coals about 20 minutes or until vegetables are tender, turning the packet over halfway through the cooking time.7
(Or, bake vegetables in a 350 degree oven about 25 minutes or until tender.) Season vegetables to taste with pepper.8
Makes 4 side-dish servings.
Questions about this recipe?
Spot an error in this recipe?
Featured Reviews for This Recipe
From: SharonP
On Nov 10, 2007
Really good recipe...I also baked the veggies...turned out wonderful...will definitely make this again. Thanks for sharing.
From: Kohtzy
On Jun 22, 2007
This recipe was very, very good!! We used green beans, broccoli, zucchini, and yellow pepper. As far as herbs, we used 2 cloves of garlic, fresh basil and rosemary. It was just the right amount of herbs to flavor the vegetables. We also made ours with the orange-rosemary chicken by evelyn/athens and it has you use hickory chips on the grill. The hickory was also wonderful in flavoring our vegetables. This will be made often by us this summer (with different vegetables, depending on our mood/what we're having them with). Thanks for posting such a wonderful recipe.
From: juniperwoman
On Apr 30, 2007
This is such an amazingly simple and good recipe. I did 5 cups of vegetables--a red and a yellow pepper, an onion, and a small head of broccoli. I also used a whole bunch of herbs and spices, including lots of pepper... and the results were fantastic! I will be making this all summer. Thanks, Jess! UPDATE: I did this in the oven with broccolini and it came out great. I just eyeballed some olive oil and sea salt, and did at the suggested 350 for forty minutes. Excellent.
From: BestTeenChef
On Apr 23, 2006
This was great! I used frozen veggies(not thawed) and it still only took 20 minute(exactly!) This made a great side dish with pork chops. Thanks for the recipe!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (167g) Recipe makes 4 servings |
||
| Calories 111 | ||
| Calories from Fat 34 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.8g | 5% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 388mg | 16% | |
| Potassium 479mg | 13% | |
| Total Carbohydrate 15.4g | 5% | |
| Dietary Fiber 5.0g | 19% | |
| Sugars 4.0g | ||
| Protein 4.3g | 8% | |
| Vitamin A 18994mcg | 379% | |
| Vitamin B6 0.1mg | 7% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 8mg | 14% | |
| Vitamin E 1mcg | 4% | |
| Calcium 46mg | 4% | |
| Iron 1mg | 9% | |
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2007 Scripps Networks, Inc. All rights reserved