Grilled Vegetable Medley

Name: Grilled Vegetable Medley
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8-10 servings.
Ingredients: 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 shredded part-skim mozzarella cheese or shredded Swiss cheese; Sour cream, optional

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

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 shredded part-skim mozzarella cheese or shredded Swiss cheese
Sour cream, optional

Directions

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.
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.
Combine the contents of both packets in a serving bowl; sprinkle with cheese. Serve with sour cream if desired.

Originally published as Grilled Vegetable Medley in Quick Cooking September/October 2001

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Hermit57

Jun 26, 2011

I love veggies like this! I don't like green bell pepper so, I cleaned and halved Brussel Sprouts and continued with recipe. Came out great! For those of you who don't like Brussel Sprouts, try them roasted, much better!