Grilled Summer Veggie Foil Pack
Sarah Caron
Updated Aug 2, 2018
Blogger Sarah W. Caron from Sarah's Cucina Bella combines a favorite Mexican dish with delicious St. Patrick’s Day leftovers.
Grilled Summer Veggie Foil Pack
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 7
Ingredients
- 1 lb fresh green beans, ends trimmed, cut into thirds
- 8 oz red potatoes, quartered, sliced
- 1 yellow summer squash, cut into 1/4-inch-thick slices
- 1 shallot, sliced
- 3 cloves garlic, finely chopped
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
Instructions
-
Step1Heat gas or charcoal grill.
-
Step2In large bowl, stir together all ingredients. Cut 24-inch-long sheet of heavy-duty foil. Onto center of foil, pour vegetable mixture. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
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Step3Place foil packet on grill over medium heat. Cook about 25 minutes, turning once, until potatoes are tender.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 35
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
% Daily Value*:
- Vitamin A
- 20%
- 20%
Exchanges:
FreeCarbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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