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Grilled Vegetable Medley

 Grilled Vegetable Medley
Susan Hase of Larsen, Wisconsin shares a hearty potato dish that's her no-fuss favorite. And because everything is wrapped in foil and cooked on the grill cleanup in a snap.
8-10 ServingsPrep: 10 min. Grill: 40 min.


  • 12 small red potatoes, halved
  • 1 medium sweet potato, peeled and cut into chunks
  • 4 tablespoons butter, melted, divided
  • 4 to 6 garlic cloves, minced, divided
  • 2 tablespoons minced fresh parsley, divided
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon lemon-pepper seasoning, divided
  • 3/4 pound whole fresh mushrooms
  • 1 large onion, sliced
  • 1 medium green pepper, cut into 1/4-inch slices
  • 1 small zucchini, cut into chunks
  • 1 medium yellow summer squash, cut into chunks
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese or shredded Swiss cheese
  • Sour cream, optional


  • Place potatoes and sweet potato on an 18-in. x 15-in. piece of
  • heavy-duty foil. Drizzle with half of the garlic, parsley, salt and
  • lemon-pepper. Seal packet tightly. Grill, covered, over indirect
  • medium-hot heat for 20 minutes on each side.
  • Meanwhile, place mushrooms, onion, green pepper, zucchini and summer
  • squash on a 20-in. x 18-in. piece of heavy-duty foil. Drizzle with
  • remaining butter; sprinkle with remaining seasonings. Seal packet
  • tightly. Grill, covered, over medium-hot heat for 10 minutes on each

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Grilled Vegetable Medley (continued)

Directions (continued)

  • side or until the vegetables are crisp-tender.
  • Combine the contents of both packets in a serving bowl; sprinkle with
  • cheese. Serve with sour cream if desired. Yield: 8-10 servings.