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Prep Time:25 minsTotal Time:25 minsServings:6Yield:6 cupsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:6Yield:6 cups
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:6
Servings:
6
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Jump to recipe
Tips from our EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1poundasparagus, trimmed and diagonally cut into 2-inch pieces1poundsweet mini peppers, stemmed, seeded and halved lengthwise2mediumzucchini, diagonally cut into 1/2-inch half-moons2tablespoonsextra-virgin olive oil3clovesgarlic, finely chopped¾teaspoonsalt¼teaspoonground pepper2tablespoonsunsalted butter, softened1tablespoonchopped fresh flat-leaf parsley1teaspoonchopped fresh chives
Cook Mode(Keep screen awake)
Ingredients
1poundasparagus, trimmed and diagonally cut into 2-inch pieces
1poundsweet mini peppers, stemmed, seeded and halved lengthwise
2mediumzucchini, diagonally cut into 1/2-inch half-moons
2tablespoonsextra-virgin olive oil
3clovesgarlic, finely chopped
¾teaspoonsalt
¼teaspoonground pepper
2tablespoonsunsalted butter, softened
1tablespoonchopped fresh flat-leaf parsley
1teaspoonchopped fresh chives
DirectionsPreheat a gas grill to medium-high (400-450°F). (Or, for a charcoal grill, build a fire with coals in the bottom center of the grill and let it burn down to medium-high heat, about 400-450°F.)Toss asparagus, mini peppers, zucchini, oil, garlic, salt and pepper in a large bowl until evenly coated. Divide the mixture evenly among 6 sheets of foil. Working with 1 foil sheet at a time, bring up 2 sides of the foil to meet in the center. Create a tight 1/2-inch fold to seal. Fold over 1 more time, making sure to leave space in the packet between the vegetables and the foil. Fold the other sides of the foil in, creating a sealed foil rectangle.Place the foil packets, sealed-side up, on the grill rack; grill, covered, for 4 minutes. Flip the packets; grill until the vegetables are tender, about 4 minutes more. Remove from the grill.Stir butter, parsley and chives together in a small bowl. Carefully open the foil packets. Place 1 teaspoon butter mixture in each packet; reseal the packets and let stand until the butter melts, about 1 minute.Frequently Asked QuestionsIt’s best to start the prep work 2 hours before cooking. Cover and refrigerate the cut vegetables with the oil mixture in a bowl. Then, when you’re ready to grill, add the veggies to foil packs and toss them on the grates.You can store leftover grilled vegetables in the refrigerator for up to 4 days. We recommend transferring them from the foil packets to airtight containers. Reheat them in the microwave, toaster oven or skillet until warmed through.If you are using nonstick aluminum foil, the instructions on the box should tell you to put your food on the dull side of the foil. For all other foils, it doesn’t matter which side you use for cooking, storing or freezing.Absolutely. Place the prepared foil packs on a sheet pan to catch any juices that may leak out, and cook them at 425°F until the vegetables are tender, about 4 minutes on each side.Serve vegetables grilled in foil with any food you’d normally cook on the grill, including some of our favorites, such asChicken Inasal (Grilled Chicken),Classic Hamburger,Quinoa Veggie BurgerorGrilled Bone-In Pork Chops.Originally appeared: EatingWell.com, April 2020
Directions
Preheat a gas grill to medium-high (400-450°F). (Or, for a charcoal grill, build a fire with coals in the bottom center of the grill and let it burn down to medium-high heat, about 400-450°F.)Toss asparagus, mini peppers, zucchini, oil, garlic, salt and pepper in a large bowl until evenly coated. Divide the mixture evenly among 6 sheets of foil. Working with 1 foil sheet at a time, bring up 2 sides of the foil to meet in the center. Create a tight 1/2-inch fold to seal. Fold over 1 more time, making sure to leave space in the packet between the vegetables and the foil. Fold the other sides of the foil in, creating a sealed foil rectangle.Place the foil packets, sealed-side up, on the grill rack; grill, covered, for 4 minutes. Flip the packets; grill until the vegetables are tender, about 4 minutes more. Remove from the grill.Stir butter, parsley and chives together in a small bowl. Carefully open the foil packets. Place 1 teaspoon butter mixture in each packet; reseal the packets and let stand until the butter melts, about 1 minute.Frequently Asked QuestionsIt’s best to start the prep work 2 hours before cooking. Cover and refrigerate the cut vegetables with the oil mixture in a bowl. Then, when you’re ready to grill, add the veggies to foil packs and toss them on the grates.You can store leftover grilled vegetables in the refrigerator for up to 4 days. We recommend transferring them from the foil packets to airtight containers. Reheat them in the microwave, toaster oven or skillet until warmed through.If you are using nonstick aluminum foil, the instructions on the box should tell you to put your food on the dull side of the foil. For all other foils, it doesn’t matter which side you use for cooking, storing or freezing.Absolutely. Place the prepared foil packs on a sheet pan to catch any juices that may leak out, and cook them at 425°F until the vegetables are tender, about 4 minutes on each side.Serve vegetables grilled in foil with any food you’d normally cook on the grill, including some of our favorites, such asChicken Inasal (Grilled Chicken),Classic Hamburger,Quinoa Veggie BurgerorGrilled Bone-In Pork Chops.
Preheat a gas grill to medium-high (400-450°F). (Or, for a charcoal grill, build a fire with coals in the bottom center of the grill and let it burn down to medium-high heat, about 400-450°F.)
Toss asparagus, mini peppers, zucchini, oil, garlic, salt and pepper in a large bowl until evenly coated. Divide the mixture evenly among 6 sheets of foil. Working with 1 foil sheet at a time, bring up 2 sides of the foil to meet in the center. Create a tight 1/2-inch fold to seal. Fold over 1 more time, making sure to leave space in the packet between the vegetables and the foil. Fold the other sides of the foil in, creating a sealed foil rectangle.
Place the foil packets, sealed-side up, on the grill rack; grill, covered, for 4 minutes. Flip the packets; grill until the vegetables are tender, about 4 minutes more. Remove from the grill.
Stir butter, parsley and chives together in a small bowl. Carefully open the foil packets. Place 1 teaspoon butter mixture in each packet; reseal the packets and let stand until the butter melts, about 1 minute.
Frequently Asked QuestionsIt’s best to start the prep work 2 hours before cooking. Cover and refrigerate the cut vegetables with the oil mixture in a bowl. Then, when you’re ready to grill, add the veggies to foil packs and toss them on the grates.You can store leftover grilled vegetables in the refrigerator for up to 4 days. We recommend transferring them from the foil packets to airtight containers. Reheat them in the microwave, toaster oven or skillet until warmed through.If you are using nonstick aluminum foil, the instructions on the box should tell you to put your food on the dull side of the foil. For all other foils, it doesn’t matter which side you use for cooking, storing or freezing.Absolutely. Place the prepared foil packs on a sheet pan to catch any juices that may leak out, and cook them at 425°F until the vegetables are tender, about 4 minutes on each side.Serve vegetables grilled in foil with any food you’d normally cook on the grill, including some of our favorites, such asChicken Inasal (Grilled Chicken),Classic Hamburger,Quinoa Veggie BurgerorGrilled Bone-In Pork Chops.
Frequently Asked Questions
It’s best to start the prep work 2 hours before cooking. Cover and refrigerate the cut vegetables with the oil mixture in a bowl. Then, when you’re ready to grill, add the veggies to foil packs and toss them on the grates.
You can store leftover grilled vegetables in the refrigerator for up to 4 days. We recommend transferring them from the foil packets to airtight containers. Reheat them in the microwave, toaster oven or skillet until warmed through.
If you are using nonstick aluminum foil, the instructions on the box should tell you to put your food on the dull side of the foil. For all other foils, it doesn’t matter which side you use for cooking, storing or freezing.
Absolutely. Place the prepared foil packs on a sheet pan to catch any juices that may leak out, and cook them at 425°F until the vegetables are tender, about 4 minutes on each side.
Serve vegetables grilled in foil with any food you’d normally cook on the grill, including some of our favorites, such asChicken Inasal (Grilled Chicken),Classic Hamburger,Quinoa Veggie BurgerorGrilled Bone-In Pork Chops.
Originally appeared: EatingWell.com, April 2020
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Nutrition Facts(per serving)127Calories9gFat10gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
