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 ½” pieces
  • 1 medium yellow squash, cut in half and sliced into ½” pieces
  • 1 red bell pepper, cut into 1” pieces
  • 1 small red onion, cut into ½” pieces
  • 1 Tbsp. fresh basil, chopped
  • 1 tsp. fresh oregano, chopped
  • 2 cloves garlic, thinly sliced
  • 1 tsp. Kosher salt
  • ½ 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 (18”x18” 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%.