Zesty and Easy Grilled Marinated Vegetables
These Grilled Marinated Vegetables are the perfect side dish for your next BBQ feast.
Servings 6 people
Ingredients
Vegetables
- 1 medium zucchini thinly sliced into rounds
- 1 yellow squash thinly sliced into rounds
- 1 white onion thinly sliced
- 1 red bell pepper thinly sliced
- 8 oz white button mushrooms cut in half
Marinade
- 4 Tablespoons olive oil
- 2 Tablespoons fresh lemon juice from 1 lemon
- 2 teaspoons Italian seasoning
- 2 teaspoons minced garlic
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- Additional salt and pepper to taste
Instructions
- Place zucchini, yellow squash, white onion, red bell pepper, and white button mushrooms in a large bowl. Set aside.
- Whisk together olive oil, fresh lemon juice, Italian seasoning, minced garlic, Kosher salt, and black pepper in a separate small bowl. Pour this mixture over the vegetables in the large bowl and stir to combine, ensuring all vegetables are coated.
- Cover and place vegetables in the refrigerator for for 20-30 minutes.
- Meanwhile, preheat your grill to medium-high heat, between 375 - 400 degrees Fahrenheit.
- Tear off six 16-inch sheets of Reynolds Wrap® Heavy Duty Foil and divide the marinated vegetables into the center of each sheet. Bring up the long sides of the foil, so the ends meet over the vegetables. Double fold the long ends, then double fold the short ends to seal the packet.
- Add the foil packets to the preheated grill and grill for 15-20 minutes, until the vegetables are tender.
- Carefully remove the foil packets from the grill with gloves or tongs. Wait 5 minutes before carefully opening foil packets. Season with additional salt and pepper to taste. Enjoy.
Notes
- These grilled veggies can be stored in the refrigerator for 3-4 days. I do not suggest freezing these vegetables.
- Use tongs that are heat-resistant gloves to remove the cooked foil packets from the grill. Wait a few minutes before opening as the steam inside the foil packet will be hot.
