Grilled Italian Veggies

Course : Grilled Vegetables
Serves: 4
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1 large zucchini
1 large onion
4 cloves garlic
2 medium baking potatoes -- (or 4 medium new potatoes)
1/2 large green pepper
1/2 large red pepper
1/2 pound fresh mushrooms
1 bunch fresh oregano
1 bunch fresh thyme
1 bunch fresh parsley
1 teaspoon garlic salt
1/4 cup parmesan cheese
2 tablespoons olive oil
2 tablespoons butter

Preparation / Directions:

Prepare veggies as follows: (HINT: Veggies should be cut into fairly small pieces to allow complete cooking in designated time.) zucchini - slice crosswise into 4 sections; julienne each section. onion - quarter and thinly slice crosswise. garlic - slice lengthwise or crosswise. (Leave slices large) potatoes - slice in half crosswise; then julienne. pepper - julienne. (Leave slices long and skinny) mushrooms - thickly slice or quarter. Prepare large square of heavy-duty foil by spraying with cooking spray. As veggies are prepared, pile on the foil. When veggies are prepared, lay sprigs of fresh herbs over all. Sprinkle with garlic salt and cheese and drizzle with olive oil. Dot with butter. Bring up two opposite sides and seal seam. Seal edges tightly (roll up several times). (IT IS IMPORTANT THAT THIS PACKAGE IS SEALED!) Place foil package SEAM SIDE DOWN on grill grate and start grill. Leave on high (while grill grate "burns off") for 15 minutes. Carefully, turn foil package to SEAM SIDE UP and continue cooking for 15 - 20 minutes. Take up veggie package on a cool plate. Carefully slice open pouch and serve!


Nutritional Information:

960 Calories (kcal); 58g Total Fat; (51% calories from fat); 25g Protein; 95g Carbohydrate; 78mg Cholesterol; 2698mg Sodium

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