Grilled Italian Vegetables Recipe

Name: Grilled Italian Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (18 x 18-inch) sheets of Reynolds Wrap(R) Heavy Duty Aluminum Foil; 1 medium red bell pepper, cut into strips; 1 medium zucchini, thinly sliced; 1 small red onion, thinly sliced; 8 small whole mushrooms; 3 Roma tomatoes, sliced 1/2-inch thick; 3 cloves garlic, minced; 3 tablespoons olive oil; 3 tablespoons lemon juice; 1 teaspoon dried basil leaves; 1/2 teaspoon seasoned salt; 1/4 teaspoon dried thyme leaves; 1/4 cup grated Romano or Parmesan cheese (optional)

Servings: persons

2 (18 x 18-inch) sheets of Reynolds Wrap(R) Heavy Duty Aluminum Foil
1 medium red bell pepper, cut into strips
1 medium zucchini, thinly sliced
1 small red onion, thinly sliced
8 small whole mushrooms
3 Roma tomatoes, sliced 1/2-inch thick
3 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried basil leaves
1/2 teaspoon seasoned salt
1/4 teaspoon dried thyme leaves
1/4 cup grated Romano or Parmesan cheese (optional)

1
Preheat grill to medium-high.
2
Place 1/2 of vegetables in center of one sheet of Reynolds Wrap(R) Heavy Duty Aluminum Foil; repeat with remaining vegetables on 2 sheet of foil. Combine garlic, oil, lemon juice, basil, seasoned salt and thyme in small bowl; drizzle over vegetables.
3
Bring up sides of foil over vegetables; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Place packets on baking sheet with 1-inch sides.
4
Slide packets off of baking sheet onto preheated grill.
5
Grill 10 to 12 minutes on medium-high in covered grill.
6
Slide packets off of grill onto baking sheet. Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape.
7
Transfer grilled vegetables to plates, and sprinkle with grated cheese, if desired.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 (18 x 18-inch) sheets of Reynolds Wrap(R) Heavy Duty Aluminum Foil, 1 medium red bell pepper, cut into strips, 1 medium zucchini, thinly sliced, 1 small red onion, thinly sliced, and more.

Yes, Grilled Italian Vegetables falls under the Vegetarian 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.

That's it — enjoy your meal!

Grilled Italian Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions