Grilled Summer Veggie Foil Packs | Napier Outdoors Grilled Summer Veggie Foil Packs | Napier Outdoors

Grilled Summer Veggie Foil Packs

Dinner side dishes don’t get easier than this ultra-fresh and totally delicious grilled foil pack. Just slice up your farmers’ market haul, season, fold into a foil pack and you’re good to go!

Grilled Summer Veggie Foil Packs

Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

 2 tbsp olive oil
 2 cloves garlic, very finely chopped
 1 tsp Italian seasoning
 ½ tsp salt
 ¼ tsp crushed red pepper flakes
 1 medium yellow squash, cut in 1-inch pieces
 1 medium zucchini, cut in 1-inch pieces
 1 medium red bell pepper, cut in 1-inch pieces
 1 cup cherry tomatoes
 1 cup diced yellow onions
 ½ cup crumbled feta cheese (2 oz)
 ¼ cup chopped fresh Italian (flat-leaf) parsley leaves

1

Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

2

In large bowl, mix olive oil, garlic, Italian seasoning, salt and red pepper flakes. Add squash, zucchini, bell pepper, tomatoes and onions; toss to combine. Divide evenly among sheets of foil.

3

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

4

cook on fire for 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until vegetables are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with feta cheese and parsley.

Source: https://www.tablespoon.com/recipes/grilled-summer-veggie-foil-packs/7948737a-0434-476a-960e-9e40c84b045b

Ingredients

 2 tbsp olive oil
 2 cloves garlic, very finely chopped
 1 tsp Italian seasoning
 ½ tsp salt
 ¼ tsp crushed red pepper flakes
 1 medium yellow squash, cut in 1-inch pieces
 1 medium zucchini, cut in 1-inch pieces
 1 medium red bell pepper, cut in 1-inch pieces
 1 cup cherry tomatoes
 1 cup diced yellow onions
 ½ cup crumbled feta cheese (2 oz)
 ¼ cup chopped fresh Italian (flat-leaf) parsley leaves

Directions

1

Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

2

In large bowl, mix olive oil, garlic, Italian seasoning, salt and red pepper flakes. Add squash, zucchini, bell pepper, tomatoes and onions; toss to combine. Divide evenly among sheets of foil.

3

Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

4

cook on fire for 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until vegetables are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with feta cheese and parsley.

Grilled Summer Veggie Foil Packs

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