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Ingredients
| red potatoes: 6 (halved) |
| baby carrots: 1 cup |
| onions: 1 (quartered) |
| red bell pepper: 1 pepper (quartered) |
| sweet yellow corn: 1 1/2 cups |
| zucchini squash (grated): 1 cup (sliced) |
| red tomatoes: 1 (chopped) |
| white mushrooms: 1 cup (sliced) |
| garlic (minced): 2 Tbl |
| salted butter: 6 Tbl (separated) |
| salt: 1 tsp |
| black pepper: 2 tsp |
Summer Vegetables for the Grill
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
- Mix all the vegetables in a bowl, sprinkling with salt, pepper and garlic as you go.
- Separate vegetables into equal halves, and transfer each group to a sheet of aluminum foil.
- Dab the top of the veggies with pats of butter, and cover with more foil, folding off the sides to create two "pouches".
- With a fork, pierce the top fo the pouches a few times to allow for some steam release.
- Place on the top rack of a grill, or you can back in the oven, for about 45 minutes to an hour (or until the potatoes are tender).