Summer Vegetable Grill Packets Rsc Recipes

GRILLED SUMMER VEGETABLE MEDLEY

Steps:

• In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.

GRILLED VEGETABLE PACKETS

Steps:

• In a large bowl, mix all veggies and spices together (except butter).
• Put the veggies on 2 (12x12-inch) pieces of heavy foil.
• Dot each with 2 Tbsp butter.
• Bring ends of foil together, twist to seal(Can poke small holes in the TOP part ONLY! if desired, but is not necessary).
• Grill packets over hot coals for 15-20 minutes, or until veggies are tender.
• Serve hot -- delicious!.
• **NOTE** olive oil may be replaced for the butter, but the taste won't be as good!.

SUMMER VEGETABLE GRILL PACKETS #RSC

Steps:

• Preheat your oven to 400 degrees. Place the bacon on the rack of a broiler pan and bake for 10 to 20 minutes, depending on the thickness of your bacon. You want it crisp but not burned.
• While baking the bacon, scrape the corn off the ears of corn. Combine the corn kernels, red bell pepper, sliced zucchini, and diced onion in a bowl. Sprinkle the Cavender's Greek Seasoning over the vegetables. Add some freshly ground black pepper if you would like.
• Tear off 2 12 x 12 pieces of Reynolds Wrap Aluminum Foil. (I like to use heavy duty for grilling). Place half the vegetables on each foil sheet.
• Cut the butter up into small pieces and put 2 tablespoons over each vegetable packet. Bring the ends of the foil together, fold over 3 times and twist the ends together. (Each packet serves two).
• Grill over hot coals for 15 - 20 minutes. While the veggies are grilling, crumble the bacon. When the veggies are ready, carefully open the packets (watch out for steam!) and sprinkle a slice of crumbled bacon over each packet. Serve and enjoy!

HEALTHY GRILLED SUMMER VEGETABLE SPAGHETTI FOIL PACK

Steps:

• Prepare a grill for medium heat.
• Toss together the tomatoes, eggplant, zucchini, pesto, olives, garlic, olive oil, crushed red pepper and 1 teaspoon salt in a large bowl.
• Combine the wine with 2 cups water in a large measuring cup or bowl.
• Tear four 16-inch pieces of 18-inch-wide heavy duty foil and arrange on a work surface. Evenly divide the spaghetti among the 4 pieces of foil, placing it in the center of each piece and leaving plenty of room on the short ends. Evenly divide the vegetable mixture among the foil, spooning it on top of the spaghetti. Fold up the sides and ends of each piece of foil to make a canoe shape. Pour 3/4 cup of the wine mixture into each packet. Keeping the folded sides up, tightly crimp the edges together so the packets remain canoe-shaped. This will prevent leaking and allow for space at the top of each packet.
• Put the packets on the grill, close the grill lid and cook 24 minutes, changing the position of the packets on the grill about halfway through. Remove from the grill and let rest for 10 minutes.
• Carefully open each packet. The pasta should be al dente and the vegetable mixture saucy. Stir 2 tablespoons Parmesan into each serving. Transfer the pasta and sauce to 4 serving bowls and top with the basil.

SUMMER GRILLED VEGETABLES RECIPE

Steps:

• Combine the first 7 ingredients and whisk until well blended. Cut up all the vegetables so they are similar in size; place in a large sealable bag. Pour the combined ingredients in the bag with the vegetables and seal the bag securely. Place the sealed bag in a pan with sides to guard against any leakage and place the vegetables in the refrigerator to marinate for at least 30 minutes or up to 2 hours if desired. Remove from the refrigerator and drain the marinade off the vegetables. Place the vegetables in a grill basket. The grill should be preheated to approximately 400 degrees. Place the vegetables on the grill and close the cover. Grill until the vegetables are crisp-tender and slightly charred. Serve immediately.