Grilled Herbed Vegetables

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Grilled Herbed Vegetables

Grilled Herbed Vegetables
Servings 4


  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary crushed; or 2 tablespoons snipped
  • 1/4 teaspoon salt
  • 4 cups mixed vegetables such as eggplant chunks; halved small yellow squash, zucchini, or pattypan
  • Pepper


  • In a medium mixing bowl combine the olive oil, garlic, rosemary or basil, and the salt. Let mixture stand for 2 hours.

    Add the vegetables to oil mixture, tossing to coat. Spoon vegetable mixture onto a 24x12-inch piece of heavy foil. Bring opposite edges of foil together; seal tightly with a double fold. Fold in remaining ends to completely enclose vegetables, leaving a little space for steam to build.

    Grill the vegetable packet on a grill rack directly over medium-hot coals about 20 minutes or till vegetables are tender, turning the packet over halfway through the cooking time. (Or, bake vegetables in a 350 degree F. oven ab

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