Steamed Veggie Bundles Recipe

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Steamed Veggie Bundles Recipe
Steamed Veggie Bundles Recipe photo by Taste of Home
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Steamed Veggie Bundles Recipe

Read Reviews
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Publisher Photo
“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.”
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Grill: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Grill: 20 min.

Ingredients

  • 1 medium yellow summer squash, halved and cut into 3/4-inch slices
  • 1 medium zucchini, cut into 3/4-inch slices
  • 6 large fresh mushrooms, quartered
  • 2 large tomatoes, cut into wedges
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 1/2 cup fresh baby carrots, quartered lengthwise
  • 1/4 cup prepared ranch salad dressing
  • 1/4 cup prepared Italian salad dressing

Directions

Divide vegetables between two pieces of double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-13 minutes on each side or until vegetables are tender.
Open foil carefully to allow steam to escape. With a slotted spoon, remove vegetables to a serving dish. Combine the salad dressings; drizzle over vegetables and toss to coat. Yield: 6 servings.
Originally published as Steamed Veggie Bundles in Country Woman August/September 2007, p33

Nutritional Facts

3/4 cup: 131 calories, 10g fat (1g saturated fat), 2mg cholesterol, 266mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 2g protein.

  • 1 medium yellow summer squash, halved and cut into 3/4-inch slices
  • 1 medium zucchini, cut into 3/4-inch slices
  • 6 large fresh mushrooms, quartered
  • 2 large tomatoes, cut into wedges
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 1/2 cup fresh baby carrots, quartered lengthwise
  • 1/4 cup prepared ranch salad dressing
  • 1/4 cup prepared Italian salad dressing
  1. Divide vegetables between two pieces of double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-13 minutes on each side or until vegetables are tender.
  2. Open foil carefully to allow steam to escape. With a slotted spoon, remove vegetables to a serving dish. Combine the salad dressings; drizzle over vegetables and toss to coat. Yield: 6 servings.
Originally published as Steamed Veggie Bundles in Country Woman August/September 2007, p33

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Reviews forSteamed Veggie Bundles

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MY REVIEW
BrownieQueen2 User ID: 1836231 80013
Reviewed Oct. 14, 2013

"This recipe was delicious - a very tasty way to serve vegetables during the summer. You can easily add the foil bundle to your grill for a fast, delicious side dish. I made a few changes by substituting cherry tomatoes for the regular ones. Once I did not have the Italian dressing and it was good with just the ranch dressing - but better with both!"

MY REVIEW
[email protected] User ID: 4598838 97673
Reviewed Apr. 14, 2010

"These veggies were great!!! Delicious. I served these with the Thai Tilapia. The veggies were wrapped in foil and baked on a counter top toaster over at 475 with the Tilapia. I don't like Ranch Dressing, but did use the Italian Dressing. MMMmmmmmm Good!!"

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