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Grilled Marinated Vegetables

Grilled Marinated Vegetables

Reynolds Wrap(R)

Marinated with fresh herbs in balsamic vinaigrette, bell peppers, red onions, and mushrooms, these veggies are delicious and so easy when grilled on aluminum foil.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat grill to medium-high (400 degrees to 450 degrees F).
  2. Combine vegetables, basil, vinegar, oil, garlic, salt and pepper in a large bowl; marinate at room temperature 15 to 20 minutes. Stack 2 sheets of Reynolds Wrap(R) 18-inch Wide Heavy Duty Aluminum Foil on a cookie sheet or tray. Turn up sides of foil to form a rim. Place vegetables in an even layer on foil. Slide foil from cookie sheet onto grill.
  3. Grill 8 to 10 minutes in covered grill, turning frequently, until vegetables are crisp-tender. Slide foil from grill onto a cookie sheet for transporting to serving table.
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Reviews

Tiffany Whelan Turner
7
6/12/2012

I love grilling veggies this way! Also good with zucchini and squash. Sometimes I just use soy sauce and garlic instead of the vinegar, but you can season any way you like!

lotydes06
6
6/12/2012

These were really good. Unfortunately, it was raining. The conversion to the oven wasn't a problem. I added a handful of asparagus since I had some on hand that needed to be used. This was quickly eaten on a bed of angel hair sprinkled with parmesan.

Carly Urbanski Johnson
4
6/25/2012

Fairly easy to make. Very colorful presentation. It just needs a bit more flavor in the sauce/marinade. Added 1 zucchini.