Serves 5
145 cal · 40 min
Grilled Vegetable Packets
Recipe GLPRcda61bba4306af
These foil-wrapped packets are filled with tender zucchini, yellow squash, potatoes, red onion, and bell pepper tossed in light Italian dressing. Cook them on a hot grill or in the oven until the vegetables are soft and infused with savory flavors. A simple, healthy side dish perfect for any meal.
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Ingredients
2 small zucchinis, sliced
2 small yellow squashes, sliced
4 small red potatoes, scrubbed and sliced
1/2 red onion, sliced
1/2 red or green bell pepper, sliced
1/4 cup light Italian salad dressing
Salt and pepper to taste
Directions
Wash your hands thoroughly with soap and water before beginning.
Rinse all vegetables under cool running water and pat dry. Scrub the red potatoes well with a vegetable brush. Slice the zucchini, yellow squash, potatoes, red onion, and bell pepper into even-sized pieces about 1/4 inch thick.
Preheat your grill to medium heat (approximately 350°F) if using the grill method, or preheat your oven to 400°F if baking.
Place all sliced vegetables in a large mixing bowl. Pour the light Italian salad dressing over the vegetables and toss gently until every piece is evenly coated with the dressing. Season with salt and pepper to taste.
Tear two large sheets of heavy-duty aluminum foil, each approximately 18 inches long. Divide the vegetable mixture evenly between the two sheets, placing the vegetables in the center of each piece of foil.
Fold the aluminum foil over the vegetables to create a sealed packet. Start by folding the long sides together and creasing the seam, then fold and crimp the short ends tightly to ensure no steam escapes during cooking.
For grill method: Place the foil packets directly on the grill grates. Cook for 20 to 30 minutes, until the potatoes are tender when pierced with a fork. For oven method: Place the foil packets on a baking sheet and bake at 400°F for 20 to 30 minutes, until the potatoes are tender.
Before opening the packets, carefully poke several small holes in the top of the foil using a fork to allow the hot steam to escape safely.
Using tongs or oven mitts, carefully open the foil packets. Be extremely cautious as hot steam will rise from the packets and can cause burns. Open the foil away from your body and face.
Transfer the vegetables from the packets to a serving platter, or serve directly in the opened foil packets if preferred. Drizzle any remaining dressing from the bottom of the packets over the vegetables. Serve immediately while hot.
