Summer Vegetables with Herbs in Foil Grill Packets

Loaded with fresh herbs and a dash of butter, each foil packet is packed with deliciousness!

TOTAL TIME:30 min.



  • 1 medium zucchini, cut in half and sliced into Ā½ā€¯ pieces
  • 1 medium yellow squash, cut in half and sliced into Ā½ā€¯ pieces
  • 1 red bell pepper, cut into 1ā€¯ pieces
  • 1 small red onion, cut into Ā½ā€¯ pieces
  • 1 Tbsp. fresh basil, chopped
  • 1 tsp. fresh oregano, chopped
  • 2 cloves garlic, thinly sliced
  • 1 tsp. Kosher salt
  • Ā½ tsp. ground black pepper
  • 4 Tbsp. butter


  1. Heat grill gas grill to medium heat or charcoal until ashes are white.

  2. Stack two pieces of heavy duty aluminum foil (18ā€¯x18ā€¯ each). Place vegetables in the center of the foil, top with herbs, salt and pepper; toss to combine. Dot top with butter. Bring opposite corners of foil together and crimp to form a packet.

  3. Place packet on the grill; cook 12-15 minutes until vegetables are tender.

  4. Refrigerate leftovers.


    Tip: Use caution when opening packets to avoid steam burns.

Nutritional Facts

Per serving: Calories 150, Calories from Fat 100, Total Fat 12g (18% DV), Saturated Fat 7g (35% DV), Trans Fat 0g, Cholesterol 30mg (10% DV), Sodium 690mg (29% DV), Carbohydrates 9g (3% DV), Dietary Fiber 2g (8% DV), Sugars 5g, Protein 2g, Vitamin A 50%, Vitamin C 220%, Calcium 4%, Iron 4%.