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Summer Vegetable Medley

This swift side dish is as beautiful as it is delicious. Red and yellow peppers, zucchini, corn and mushrooms are seasoned with garden-fresh herbs. Grilled in a foil pan, it's no-fuss cooking and a tasty summer vegetable recipe.—Maria Regakis, Somerville, Massachusetts
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6-8 servings

Ingredients

  • 1/2 cup butter, melted
  • 1-1/4 teaspoons each minced fresh parsley, basil and chives
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 medium ears sweet corn, husks removed, cut into 2-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1/4-inch slices
  • 10 large fresh mushrooms

Directions

  • In a large bowl, combine the butter, parsley, basil, chives, salt and pepper. Add the vegetables; toss to coat.
  • Place vegetables in a disposable foil pan. Grill, covered, over medium-high heat for 5 minutes; stir. Grill 5 minutes longer or until the vegetables are tender.
Nutrition Facts
1 cup: 148 calories, 12g fat (7g saturated fat), 31mg cholesterol, 345mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 3g protein.

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Reviews

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Average Rating:
  • ldylngleggs
    Aug 6, 2013

    No comment left

  • peacharmadillo
    Jun 8, 2013

    Surprised that the corn actually cooked through. We first tried to cook it in the oven because of my aversion to the grill. It worked, but we weren't sure how to convert the cooking style. I think we put it in at 325 for 40 minutes. If someone else has done it successfully in the oven I would love to know how to do it right.

  • Shaggard
    Feb 25, 2013

    I have cooked this in the oven many times. It is excellent!

  • cjk4
    Jun 22, 2010

    This is one of the easiest and tastiest things I've cooked on the grill. I increased the cooking time a bit, though. I made this Father's Day and everyone raved over the veggies! I don't know if I can ever eat corn any other way now!!

  • Flenner
    Aug 24, 2009

    This is so good, I can't stop eating it!