In my mid-thirties I realized I had to do something about my health. So I took matters into my own hands and started creating more healthy recipes. This recipe is the result of several experiments with garden-fresh zucchini. I haven't heard any complaints yet! —Katherine Preiss, Penfield, Pennsylvania
“I love to eat what I grow, and I have tried many combinations of the fresh vegetables from my garden. This one is really great! I never have leftovers when I make this tasty side."
“In late summer, when we have an abundance of garden produce, we enjoy this medley of fresh veggies,” says Terri Mulé from Angola, New York. “Usually, we pop the packets on the grill, alongside our main dish meat, fish or poultry.”
This recipe is a great way to use the vegetables my husband raises on our farm. It's always well received and is perfect for summer picnics, office luncheons or a light dinner.
Beverly, West Virginia
“These are always a hit and great for any occasion because they can be made ahead of time! I make a double batch of the veggie cream cheese to use on crackers and bagels!”
—Kristin Andrews, Gresham, Oregon
“My grandma, who raised me, was an awesome cook. This is a recipe she fixed every summer when our garden overflowed with yellow squash. My family still enjoys it,” writes Janie McGraw of Sallisaw, Oklahoma.
Nothing beats the flavor of grilled vegetables, and this is a super way to use your garden bounty. I grill the veggies anytime I'm grilling something else, then whip up the salad and put it in the fridge to marinate. It's even better the next day.