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Vegetables, Foil Grilled (P, TNT)
Source: Family Circle, June 1992
Serves: 8

2 tablespoons olive oil
4 tablespoons balsamic vinegar
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon cayenne
1-1/2 pounds zucchini, cut into 1/2" slices
1-1/2 pounds summer squash, cut into 1/2" slices
1/2 pound shiitake mushrooms, or any type mushroom
1 large onion, thinly sliced
2 cloves garlic, finely chopped

Prepare the grill so that the coals are medium.

Combine the oil, 2 tbsp. vinegar, herbs, salt, and cayenne in a large bowl. Add the squash, mushrooms, onion, and garlic.

Fold two pieces of heavy duty foil in half, dull-side out, for form two 18" squares. Spoon the vegetables onto one square.

Cover with the other square. Fold the edges of foil over 2-3 times to form a tightly sealed packet. Grill the packet 5-6" over medium coals in a covered grill for 20 minutes. Turn over the packet and grill 10 minutes. Carefully open the packet; grill for 10 minutes or until tender.

Sprinkle with the remaining vinegar while in the foil or turn the veggies into a large bowl and toss with the vinegar.

Poster's Notes:
Just a basic recipe for veggies grilled in a foil packet. Vary the herbs and veggies as desired. I use eggplant 90% of the time and usually add tomato.

Posted by Sheryl Donner

Nutritional Info Per Serving: 150 Calories (kcal); 4g Total Fat; (20% calories from fat); 5g Protein; 30g Carbohydrate; 0mg Cholesterol; 275mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1-1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates