Grilled Vegetable Medley
TOTAL TIME: Prep: 10 min. Grill: 40 min.
YIELD: 8-10 servings.
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.
Ingredients
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12 small red potatoes, halved
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1 medium sweet potato, peeled and cut into chunks
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4 tablespoons butter, melted, divided
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4 to 6 garlic cloves, minced, divided
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2 tablespoons minced fresh parsley, divided
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1-1/2 teaspoons salt, divided
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1/2 teaspoon lemon-pepper seasoning, divided
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3/4 pound whole fresh mushrooms
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1 large onion, sliced
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1 medium green pepper, cut into 1/4-inch slices
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1 small zucchini, cut into chunks
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1 medium yellow summer squash, cut into chunks
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1 cup shredded part-skim mozzarella cheese or shredded Swiss cheese
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Sour cream, optional
Directions
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1.
Place potatoes and sweet potato on an 18x15-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.
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2.
Meanwhile, place mushrooms, onion, green pepper, zucchini and summer squash on a 20x18-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 side or until the vegetables are crisp-tender.
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3.
Combine the contents of both packets in a serving bowl; sprinkle with cheese. Serve with sour cream if desired.
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