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Grilled Summer Vegetable Medley

Total Time

Prep: 15 min. Grill: 20 min.

Makes

8 servings

This side dish is our favorite way to fix summer vegetables. Cleanup is a breeze because it cooks in foil. It goes from garden to table in under an hour, and makes a great accompaniment to grilled steak or chicken. — Lori Daniels, Beverly, West Virginia

Ingredients

  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried basil
  • 3 large ears fresh corn on the cob, cut into 3-inch pieces
  • 2 medium zucchini, cut into 1/4-inch slices
  • 1 medium yellow summer squash, cut into 1/4-inch slices
  • 1 medium sweet onion, sliced
  • 1 large green pepper, diced
  • 10 cherry tomatoes
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 1/4 cup butter

Directions

  1. In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly.
  2. Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.

Nutrition Facts

3/4 cup: 172 calories, 13g fat (5g saturated fat), 15mg cholesterol, 421mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 3g protein.

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