Barbecued Confetti Vegetables Recipe

Name: Barbecued Confetti Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 10 cherry tomatoes, halved; 1-1/2 cup corn cut from cob; 1 sweet red pepper, julienned; 1/2 md. green pepper, julienned; 1 sm. onion, sliced; 1 tbsp. fresh basil leaves, chopped; 1/4 tsp. grated lemon rind; Salt and pepper, to taste; 1 tbsp. unsalted butter; margarine, cut in pieces; 1 tsp. unsalted butter; margarine, cut in pieces

Servings: persons

8 to 10 cherry tomatoes, halved
1-1/2 cup corn cut from cob
1 sweet red pepper, julienned
1/2 md. green pepper, julienned
1 sm. onion, sliced
1 tbsp. fresh basil leaves, chopped
1/4 tsp. grated lemon rind
Salt and pepper, to taste
1 tbsp. unsalted butter
margarine, cut in pieces
1 tsp. unsalted butter
margarine, cut in pieces

1
Combine all ingredients except butter in a large bowl; toss gently to mix well.
2
Divide vegetable mixture in half.
3
Place each half in center of a 12x12-inch piece of heavy-duty aluminum foil.
4
Dot vegetables with butter.
5
Bring corners of foil together to form a pyramid; twist to seal.
6
Grill foil packets over medium hot coals for 15 to 20 minutes, or until vegetables are tender.
7
Serve immediately.

114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 to 10 cherry tomatoes, halved, 1-1/2 cup corn cut from cob, 1 sweet red pepper, julienned, 1/2 md. green pepper, julienned, and more.

Yes, Barbecued Confetti Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecued Confetti Vegetables

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