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.

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 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.

Grilled Italian Vegetables

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