Butter-Herb Grilled Summer Veggie Packet

Butter-Herb Grilled Summer Veggie Packet

Summer veggies are grilled to crisp-tender, buttery perfection. Blogger Sarah W. Caron of Sarah's Cucinabella shares a favorite recipe.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

1
medium or large yellow summer squash, cut into 1/4-inch-thick slices
6
sprigs fresh thyme
1
medium or large zucchini, cut into 1/4-inch-thick slices
1
red bell pepper, cut into strips
2
large cloves garlic, finely chopped
2
tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
Salt and pepper to taste
  1. Heat gas or charcoal grill. Cut long sheet (about 24x12-inch) of heavy-duty foil. Pile yellow squash in center of foil; top with 3 of the thyme sprigs. Top with zucchini, remaining 3 thyme sprigs, the bell pepper and garlic. Cut butter into 8 pieces; place around vegetables.
  2. 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.
  3. Place packet on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning packet over once, until vegetables are crisp-tender. Carefully cut open packet, allowing steam to escape. Transfer vegetables to serving bowl; season with salt and pepper.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
This recipe can also be made in the oven. Bake at 450°F for 20 to 25 minutes.
Very hot steam will come pouring out of the packet when you open it, so be cautious. Be sure to use sturdy oven mitts or tongs when handling the foil packet.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.