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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This side dish is our favorite way to fix summer vegetables. Cleanup is a breeze because it cooks in foil. It goes from garden to table in under an hour, and makes a great accompaniment to grilled steak or chicken. Ingredients:
1/4 cup olive oil |
1 teaspoon salt |
1 teaspoon dried parsley flakes |
1 teaspoon dried basil |
3 large ears fresh corn on the cob, cut into 3-inch pieces |
2 medium zucchini, cut into 1/4-inch slices |
1 medium yellow summer squash, cut into 1/4-inch slices |
1 medium sweet onion, sliced |
1 large green pepper, diced |
10 cherry tomatoes |
1 jar (4-1/2 ounces) whole mushrooms, drained |
1/4 cup butter |
Directions:
1. In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly.
2. Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape. Yield: 8 servings.
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