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Grilled Summer Vegetable Medley

 Grilled Summer Vegetable Medley
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
8 ServingsPrep: 15 min. Grill: 20 min.


  • 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


  • 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.
  • Grill, covered, over medium heat for 20-25 minutes or until corn is
  • tender, turning once. Open carefully to allow steam to escape.
  • Yield: 8 servings.

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Grilled Summer Vegetable Medley (continued)

Nutritional Facts: 1 serving (3/4 cup) equals 172 calories, 13 g fat (5 g saturated fat), 15 mg cholesterol, 421 mg sodium, 13 g carbohydrate, 3 g fiber, 3 g protein.