This week we say goodbye to spring and hello to summer…and grilling season. The Market offerings reflect that transition with summer squashes now available; while things like peas and carrots are still around ahead of the truly hot summer weather. These easy vegetable packets go together in a flash and clean up even quicker.
The beauty of a dish like this is not only the ease of preparation and cleanup, but also the versatility. You can use literally whatever vegetables you like with whatever herbs and seasonings appeal to you. It’s a great way to feed your vegetarian guests or serve them as a side dish. And if you have leftovers, use them to make a frittata the next morning or vegetable sauce for pasta the next night. I think that’s a win-win-win-win! (Recipe for Pasta Primavera.)
Grilled Vegetable Medley Packets
adapted from a recipe at Mommy’s Kitchen
Ingredients:
- 1/4 cup olive oil
- 2-3 tablespoons minced fresh herbs (oregano, basil, thyme, rosemary, dill, etc.)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2-3 yellow summer squash, cut into 1/2-inch slices
- 2-3 zucchini squash, cut into ½-inch slices
- 5 carrots, cut into 1/2-inch slice
- 1 large onion, sliced (or use leeks)
- 2-3 cloves garlic, minced (or use garlic scapes)
- Up to 1 lb. other vegetables (potatoes, broccoli, fennel, snap peas, peppers, cherry tomatoes, mushrooms, etc.)
Directions:
- In a large bowl mix together olive oil, herbs, and salt and pepper. Add all the vegetables and toss to coat.
- Place half of the vegetables on a double thickness of heavy-duty foil. Fold foil around vegetables and seal tightly to make a packet. Repeat with remaining vegetables.
- Grill, covered, over medium heat for 20-25 minutes or until potatoes are tender, turning once.
- To bake in the oven, preheat oven to 350 degrees. Bake for 20-25 minutes or until the vegetables are fork tender.
- Makes 4-6 servings.
