Grilled Garden Veggies Recipe
Grilled Garden Veggies Recipe photo by Taste of Home

Grilled Garden Veggies Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

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

Nutritional Facts

1 serving (3/4 cup) equals 61 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 227 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Directions

  1. Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion, garlic and 1/2 teaspoon rosemary; spoon over foil. Top with zucchini, yellow squash, mushrooms and tomato; drizzle with the remaining oil. Sprinkle with salt, pepper and remaining rosemary.
  2. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 8 servings.
Originally published as Grilled Garden Veggies in Country Woman July/August 2005, p38

Nutritional Facts

1 serving (3/4 cup) equals 61 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 227 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Reviews for Grilled Garden Veggies

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 10, 2014

"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."

MY REVIEW
Reviewed May. 20, 2013

"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!"

MY REVIEW
Reviewed Oct. 7, 2011

"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."

MY REVIEW
Reviewed Sep. 26, 2011

"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."

MY REVIEW
Reviewed Jul. 29, 2011

"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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