Summer Vegetables for the Grill |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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These vegetables are a summer staple for me and my friends. They go with just about anything, but are SUPER when paired with a nice, smoked brisket! You'll need some of the LONG aluminum foil for this, and I find the recipe works better if you divide the veggies and cook 'em in two separate foil pouches. If yer a garlic lover like me, go for it! I only call for 2 tbsp, but you can never have too much garlic, eh? Ingredients:
6 new potatoes, halved |
1 cup baby carrots |
1 small onion, quartered |
1 medium red pepper, quartered |
1 1/2 cups corn |
1 cup zucchini, sliced |
1 large tomato, chopped |
1 cup white mushroom, sliced |
2 tablespoons garlic |
6 tablespoons butter, separated |
1 teaspoon salt |
2 teaspoons pepper |
Directions:
1. Mix all the vegetables in a bowl, sprinkling with salt, pepper and garlic as you go.
2. Separate vegetables into equal halves, and transfer each group to a sheet of aluminum foil.
3. Dab the top of the veggies with pats of butter, and cover with more foil, folding off the sides to create two pouches .
4. With a fork, pierce the top fo the pouches a few times to allow for some steam release.
5. Place on the top rack of a grill, or you can back in the oven, for about 45 minutes to an hour (or until the potatoes are tender).
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