Grilled Cauliflower Carrot And Basil Foil Packs Recipes

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GRILLED VEGGIE PACKET



Grilled Veggie Packet image

Make and share this Grilled Veggie Packet recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

2 medium zucchini, cut into 1/2 inch slices
1 large green bell pepper, cut into 1/2 inch pieces
1 large red bell pepper, cut into 1/2 inch pieces
1 lb fresh mushrooms, halved
1 large onion, coarsely chopped
6 medium carrots, cut into 1/4 inch slices
2 cups small broccoli florets
2 cups small cauliflower florets
1/4 cup olive oil
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup minced fresh parsley
4 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon dried oregano
salt and pepper

Steps:

  • Mix together all the vegetables in a large bowl.
  • Take two pieces of double layered heavy duty foil (18-inches square) and lay one on top of the other.
  • Put the vegetables in the center of the foil.
  • Mix together the dressing ingredients; drizzle over the vegetables.
  • Fold the foil around and over the vegetables and seal tightly.
  • Grill, covered, over medium heat for 30-35 minutes or until the vegetables are tender, turning once.

MEDITERRANEAN VEGGIE PACKETS



Mediterranean Veggie Packets image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 18X24" sheets Reynolds Aluminum Foil
2 and 1/2 cups cauliflower florettes
2 and 1/2 cups broccoli florettes
1 cup peeled, baby carrots
Salt and pepper
2 tablespoons olive oil
1/2 teaspoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried oregano or basil
4 ice cubes

Steps:

  • PREHEAT oven to 450 degrees F or grill to medium-high.
  • CENTER half of the cauliflowerettes, broccoli and carrots on each sheet of Reynolds Wrap Aluminum Foil. Sprinkle with salt and pepper. Combine olive oil, garlic, oregano and balsamic; pour over vegetables on both sheets of foil. Top each with 2 ice cubes.
  • BRING up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.
  • BAKE 20 minutes on a cookie sheet in oven OR GRILL 9 to 11 minutes in covered grill.

GRILLED CAULIFLOWER, CARROT AND BASIL FOIL PACKS



Grilled Cauliflower, Carrot and Basil Foil Packs image

White cauliflower, orange carrots, red onion and black olives bring lots of pretty color-and flavor-to the table!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 8

3 cups cauliflowerets
1 cup baby-cut carrots, cut lengthwise in half
1 small red onion, cut into thin wedges
2 tablespoons olive or vegetable oil
1/2 teaspoon garlic pepper
1/2 teaspoon salt
1/4 cup sliced ripe olives
2 tablespoons chopped fresh basil leaves

Steps:

  • Heat coals or gas grill for direct heat. Cut 18x18-inch piece of heavy-duty aluminum foil. Spray with cooking spray. Place cauliflowerets, carrots and onion on center of foil. Drizzle with oil; sprinkle with garlic pepper and salt. Stir gently to mix.
  • Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
  • Cover and grill packet 4 to 6 inches from medium heat 13 to 18 minutes or until vegetables are tender. Place packet on serving platter. Cut large X across top of packet; unfold foil. Gently stir in olives and basil.

Nutrition Facts : Calories 120, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 4 g, TransFat 0 g

GRILLED CAULIFLOWER



Grilled Cauliflower image

I actually won a cash prize in our local paper for this recipe. My husband and I will eat the whole thing ourselves - make several if you're having guests. If someone you love doesn't care for cauliflower, this may be the ticket!

Provided by KeyWee

Categories     Cauliflower

Time 45m

Yield 4 serving(s)

Number Of Ingredients 4

1 head cauliflower
1/4-1/2 cup butter (softened)
1 1/2 teaspoons seasoning salt (I use Nature's Seasonings)
1/4 cup grated parmesan cheese

Steps:

  • Remove stem& leaves from cauliflower.
  • Wash& pat dry.
  • Spread the butter over the cauliflower.
  • Sprinkle with seasoned salt& cheese.
  • Wrap head of cauliflower in heavy duty aluminum foil.
  • Grill over medium heat about 40 minutes or until desired tenderness (test with toothpick).

GRILLED FOIL-WRAPPED ROSEMARY CAULIFLOWER



Grilled Foil-Wrapped Rosemary Cauliflower image

Make and share this Grilled Foil-Wrapped Rosemary Cauliflower recipe from Food.com.

Provided by IOjaw

Categories     Cauliflower

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 6

1/2 head cauliflower (cut into bite size flowerettes)
1/2 cup butter
1/2 cup grated parmesan cheese
1 teaspoon minced garlic paste
1 tablespoon white pepper
2 tablespoons fresh rosemary leaves

Steps:

  • Place two sheets of aluminum foil in a cross section.
  • Add cauliflower and butter in the center of the foil.
  • Thoroughly combine Parmesan, garlic, pepper, and rosemary in a bowl.
  • Pour over the cauliflower in the foil.
  • Gather the foil from the outside towards the center.
  • Place one more layer of foil on the top of the foil circle.
  • Turn over and cover with one last layer of foil.
  • At cooking time, place on grill on medium heat Cook for 10 - 15 minutes.
  • Flip over and cook for another 10 - 15 minutes To keep warm, place on far edge of grill until ready to serve.

Nutrition Facts : Calories 565.4, Fat 53.5, SaturatedFat 33.6, Cholesterol 144, Sodium 753.1, Carbohydrate 11.9, Fiber 4.8, Sugar 3.7, Protein 13.5

QUICK CARROTS WITH GARLIC & BASIL



Quick Carrots With Garlic & Basil image

A quick different way with carrots. You can use other herbs if you like in place of the basil. I have used both fresh garlic and crushed from a jar with little difference.

Provided by Jen T

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

500 g carrots (sliced diagonally)
2 teaspoons olive oil
2 large garlic cloves (sliced thinly or 1 teasp crushed garlic from a jar)
2 tablespoons fresh basil (thinly sliced or chopped)

Steps:

  • Cook carrots in boiling water for for 2 -3 mins until tender but crisp or microwave if desired.
  • Drain and reserve 1/2 cup of liquid.
  • Combine the garlic and oil in a nonstick pan and cook over a moderate heat until fragrant (you can smell the garlic).
  • Add the carrots and stirring, cook until well combined and hot, adding a little of the reserved cooking liquid if necessary.
  • Remove from the heat and stir in the basil.
  • Serve hot.

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