Grilled Vegetable Packets

30 min · Serves 5

Based on a recipe from Connecticut Food Policy Council, via USDA MyPlate Kitchen

What goes in

• 2zucchinis, sliced
• 2yellow squashes, sliced
• 4red potatoes, sliced
• ½red onion, sliced
• ½bell pepper, sliced
• ¼ cuplight Italian salad dressing
• salt and pepper (optional)

How to cook it

1. Preheat your grill to medium heat, approximately 350 °F.
2. Combine the sliced zucchini, squash, potatoes, onion, and bell pepper in a large mixing bowl.
3. Pour the Italian dressing over the vegetables and toss until they are evenly coated.
4. Divide the vegetable mixture between two large sheets of aluminum foil.
5. Place a second sheet of foil over each portion and crimp the edges tightly to seal the packets.
6. Grill the packets for 20 to 30 minutes, or until the potatoes are tender; alternatively, bake in a 400 °F oven for the same duration.
7. Carefully poke steam vents in the foil with a fork before opening to avoid burns from the hot steam.
8. Transfer the cooked vegetables to a plate or serve directly from the foil.

More Kubbord recipes