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Summer Vegetable Medley Recipe

Summer Vegetable Medley Recipe

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. —Maria Regakis Somerville, Massachusetts
TOTAL TIME: Prep/Total Time: 15 min. YIELD:6-8 servings


  • 1/2 cup butter or margarine, 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


  • 1. 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. Yield: 6-8 servings.

Nutritional Facts

1 cup: 148 calories, 12g fat (7g saturated fat), 31mg cholesterol, 345mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 3g protein.

Reviews for Summer Vegetable Medley

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Reviewed 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."

Reviewed Feb. 25, 2013

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

Reviewed 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!!"

Reviewed Aug. 24, 2009

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

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