Grilled Veggie Mix Recipe

4.5 3 7
Grilled Veggie Mix Recipe
Grilled Veggie Mix Recipe photo by Taste of Home
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Grilled Veggie Mix Recipe

Read Reviews
4.5 3 7
Publisher Photo
Living on this beautiful Canadian island, we often grill out, so we can eat while enjoying the scenery. This tempting veggie dish is the perfect accompaniment to any barbecue fare. To make the recipe even more satisfying, I often use my homegrown vegetables an herbs in the mix.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Grill: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Grill: 30 min.

Ingredients

  • 2 medium zucchini, cut into 1/2-inch slices
  • 1 large green pepper, cut into 1/2-inch squares
  • 1 large sweet red pepper, cut into 1/2-inch squares
  • 1 pound fresh mushrooms, halved
  • 1 large onion, cubed
  • 6 medium carrots, cut into 1/4-inch slices
  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • DRESSING:
  • 1/4 cup olive oil
  • 1/4 cup butter, melted
  • 1/4 cup minced fresh parsley
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt

Directions

Place vegetables in the center of two pieces of double-layered heavy-duty foil (about 18 in. square). Combine dressing ingredients; drizzle over vegetables; toss gently to coat.
Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 15 minutes on each side or until vegetables are tender. Yield: 10 servings.
Originally published as Grilled Veggie Mix in Country Woman May/June 2002, p33

Nutritional Facts

3/4 cup: 146 calories, 10g fat (4g saturated fat), 12mg cholesterol, 192mg sodium, 12g carbohydrate (6g sugars, 4g fiber), 4g protein.

  • 2 medium zucchini, cut into 1/2-inch slices
  • 1 large green pepper, cut into 1/2-inch squares
  • 1 large sweet red pepper, cut into 1/2-inch squares
  • 1 pound fresh mushrooms, halved
  • 1 large onion, cubed
  • 6 medium carrots, cut into 1/4-inch slices
  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • DRESSING:
  • 1/4 cup olive oil
  • 1/4 cup butter, melted
  • 1/4 cup minced fresh parsley
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  1. Place vegetables in the center of two pieces of double-layered heavy-duty foil (about 18 in. square). Combine dressing ingredients; drizzle over vegetables; toss gently to coat.
  2. Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 15 minutes on each side or until vegetables are tender. Yield: 10 servings.
Originally published as Grilled Veggie Mix in Country Woman May/June 2002, p33

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MouseladyinTX User ID: 1145472 104751
Reviewed May. 29, 2012

"This make a lot. There are only 4 of us. So I filled individual steam bags and used what I needed. Freezing the other bags for future meals. I microwaved for 5 minutes per bag. This is very yummy and I will make often."

MY REVIEW
sraswarr User ID: 1013875 48562
Reviewed Aug. 4, 2011

"I could eat this every day! Pair leftovers with some brown rice and I have a great lunch! Even my three sons who are picky went back for thirds!! I also bake in a 400 degree oven until fork-tender on a large sheet with sides so that I have enough to feed my family and it turns out fabulous!"

MY REVIEW
VictoriaElaine User ID: 3422096 34796
Reviewed Feb. 26, 2011

"One of my favorite recipes for grilling - everyone always raves about it! I only make it with cauliflower, broccoli and carrots and eliminate the other veggies."

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