Grilled Vegetables in Foil Packets

Little known fact…I learned to grill only 2 weeks ago. Yep, seriously. I really do not like flames, not a big fan so I have always let my husband grill or my mother. Of course, I own a George Foreman grill and I use that all the time but that’s apparently not the same thing.

Another fact, since I learned to grill, I have been grilling every single thing I can think of. I love it. I’m still not a fan of the big flames but it turned out to be much easier to manage than I had originally thought and now, I can’t get enough of it.

That being said, we received several great veggies in our produce baskets last week and I could not wait to grill them! This recipe is super simple, I know there are tons of different variations but I used what I had on hand and it worked perfectly.

INGREDIENTS:

2-3 zucchini

2-3 yellow squash

Handful of marzano tomatoes

1/2 chopped leeks (substitute for onions if you’d like)

1 clove of garlic

olive oil

2 tsp basil

2 tsp parsley

1/3 cup fresh parmesan or dairy free alternative 

DIRECTIONS:

Chop and slice all of your veggies, I use leeks but you can use onions. It just so happens I love leeks but I’m sure most people use onions so feel free to substitute. Place all the veggies in a large bowl, toss with olive oil. Use the amount you feel needed to coat the veggies, then toss in basil, parsley and chopped garlic.

Create a foil packet by laying out one sheet of foil, placing the prepared veggies on the foil and laying another sheet on top. Then, simply connect the sides together and form a packet.

Place the packet on the grill for about 10 minutes or until the veggies have cooked through, I left mine on the grill for about 15 minutes. Then, poke a few holes in the top for the steam to escape as you remove from the grill.

Grate fresh parmesan all over the vegetables and cover with foil for a few minutes to let the cheese melt. YUM!