Grilled Garden Veggies
This nicely seasoned veggies medley offers a wonderful taste of summer. The dish is also on the lighter side, so you can enjoy it guilt-free. —Holly Wilhelm, Sioux Falls, South Dakota
Ingredients
- 2 tablespoons olive oil, divided
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary, crushed, divided
- 2 small zucchini, sliced
- 2 small yellow summer squash, sliced
- 1/2 pound medium fresh mushrooms, quartered
- 1 large tomato, diced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Reviews
Love this dish on the days we grill. When everybody goes for dessert I go and clean up on the left overs if there are any.
I've been doing this for years, I do add in bite size chopped potato's, red, yellow, and green bell pepper. No Rosemary... I use scallion or sweet onions instead of chopped yellow onions. I spritz it with spray margarine and about a 1/2 tsp of worsteshire sauce not shaker salt.. only pepper season to taste. I lay it over wild rice or rice pilaf delish and enjoy a light meal.
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I don't like mushrooms, but decided that I would add them because my hubby loves them. I thought I would pick them out, but the recipe was so fantastic, and the taste was so good, I had to eat them. I would not change a thing with this recipe. It was AWESOME and I will definitely make it again. So full of flavor!
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These packets are so easy to throw on the grill, along side some meat or seafood. They are very tasty and you can adjust the seasonings to your liking. I like using grape tomatoes in mine.
We love rosemary but this is just to strong. I have made these before using Italian Dressing instead of the rosemary. We are going to stick to that.
I make this frequently only using spicy steak seasoning instead of the salt and pepper. I use a pint of grape or cherry tomatoes instead of cutting a large tomato into pieces. I also put my veggies in a grill basket and grill them directly on the grill grate. This way they really grill instead of steaming in the foil.
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