Grilled Italian Vegetables

Foil packets of chopped garden veggies with olive oil, lemon juice, and herbs are grilled until just tender for an easy summer side dish.

• Cooking Time: 10 mins
• Total Time: 10 mins
• Calories: 163 Calories

Ingredients

• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried basil leaves
• 1 small red onion, thinly sliced
• ½ teaspoon seasoned salt
• 1 medium red bell pepper, cut into strips
• 1 medium zucchini, thinly sliced
• 2 (18 x 18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil
• 8 small whole mushrooms
• 3 Roma tomatoes, sliced 1/2-inch thick
• ¼ teaspoon dried thyme leaves
• ¼ cup grated Romano or Parmesan cheese (Optional)

Recipe Instructions

Step 1

Preheat grill to medium-high.

Step 2

Place 1/2 of vegetables in center of one sheet of Reynolds Wrap® 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.

Step 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.

Step 4

Slide packets off of baking sheet onto preheated grill.

Step 5

Grill 10 to 12 minutes on medium-high in covered grill.

Step 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.

Step 7

Transfer grilled vegetables to plates, and sprinkle with grated cheese, if desired.