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Grilled Butter-Herb Vegetable Foil Pack

Prep 30 min
Total 30 min
Servings 4

Our no fuss grilled veggie packets are filled summer squash, zucchini and red bell pepper and seasoned to perfection. A great addition to a summer picnic. MORE+ LESS-

By Sarah Caron

Updated April 30, 2015

Ingredients

medium or large yellow summer squash, cut into 1/4-inch-thick slices

sprigs fresh thyme

medium or large zucchini, cut into 1/4-inch-thick slices

red bell pepper, cut into strips

large cloves garlic, finely chopped

tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt

Salt and pepper to taste

Steps

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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.

Expert Tips

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.