Summertime is the perfect time to fire up the grill and cook some delicious vegetables. These Grilled Marinated Vegetables are the perfect side dish for your next BBQ feast.
As a Reynolds Wrap® Ambassador, I’m excited to show you how to use Reynolds Wrap® Heavy Duty Foil.
Summer is finally here, and I couldn't be more excited to get on the grill. I'm talking grilled steaks, hamburgers, hot dogs; you name it! But let's not forget about delicious summer grilled vegetables.
Grilling vegetables is a great way to cook them up quickly and easily. However, when grilling, sometimes small cut vegetables can burn, stick to the grill grates, or fall right through. To avoid these issues, cook your cut veggies in foil packets made with Reynolds Wrap® Heavy Duty Foil. The only foil I trust on the grill is Reynolds Wrap®. Reynolds Wrap® is high quality and safe for cooking, making the foil my go-to in the kitchen and on the grill.
I like to marinate my vegetables before adding them to the foil packet and the grill. Marinating your veggies in advance will add great flavor and moisture, ensuring that they come out perfectly cooked every time.
Ingredients Needed
- Summer vegetables - I use zucchini, yellow squash, red bell peppers, white onions, and white button mushrooms. Feel free to mix it up and your favorite summer vegetables.
- Marinade Ingredients - I use olive oil, fresh lemon juice, Italian seasoning, minced garlic, kosher salt, and black pepper. This bright and zingy marinade pairs perfectly with these vegetables.
- Reynolds Wrap® Heavy Duty Foil - After marinating the vegetables, I add them in the middle of a piece of Reynolds Wrap® Heavy Duty Foil and create foil packets before adding them to the grill. The foil packet protects the vegetables and allows them to cook quickly and easily without the risk of them burning or falling through the grill grates.
How to make Grilled Marinated Vegetables
Prep the veggies
First, slice your zucchini, yellow squash, white onion and red bell pepper. Cut the mushrooms in half. Place the cut vegetables in a large bowl and set them aside.
Whisk olive oil, fresh lemon juice, Italian seasoning, minced garlic, Kosher salt and black pepper in a separate bowl. Pour this mixture over the vegetables and stir to combine, ensuring all the vegetables are coated.
Cover and allow to marinate for 20-30 minutes.
Meanwhile, preheat your grill to medium-high heat, between 375-400°F.
Prepare a foil packet
Tear off six 16-inch sheets of Reynolds Wrap® Heavy Duty Foil and divide the marinated vegetables into the center of each sheet. Bring the long sides of the foil to the center so the ends meet over the vegetables. Double fold the ends, then double fold the short ends to seal the packet.
Grill the vegetables
Add the foil packets to the preheated grill and grill for 15-20 minutes until the vegetables are tender.
Remove the foil packets with gloves or tongs. Wait 5 minutes before opening them. Season the vegetables with additional salt and pepper to taste. Serve and enjoy.
Why marinate the vegetables?
Marinating vegetables enhances your favorite vegetables without overpowering them. It's a great way to infuse herbs into your favorite vegetables. My marinade recipe is delicious, but you can experiment with different herbs and spices to find a marinade that you love.
How to cut vegetables for grilling?
I like to cut my vegetables into thin slices. I keep the mushrooms halved to stay nice and juicy once cooked.
How long can you marinate vegetables before grilling?
It depends on the type of vegetable. For example, denser vegetables like potatoes and carrots can marinate for up to 24 hours, while more delicate veggies like zucchini only need 30 minutes.
Avoid marinating delicate vegetables too long as they can become mushy.
Can I add protein to these grilled vegetables?
Sure! Grilled chicken, shrimp, or steak would be great additions to these marinated grilled vegetables. Add the protein to the foil packets with the vegetables right before grilling. If adding chicken, cut them into bite-sized pieces to ensure they cook through.
Why foil packets are the best for grilling vegetables.
Foil packets are the best for grilling these marinated vegetables. Using Reynolds Wrap® Heavy Duty Foil allows the vegetables to be prepped and cut before grilling, enabling the vegetables to cook in the marinade. You also don't have to worry about the cut vegetables burning or falling through the grates.
Reynolds Wrap® is high quality, durable, and strong enough to survive the grill's heat. Once I'm done grilling, I just throw the foil away, making cleanup a breeze.
Why Heavy Duty?
I use Reynolds Wrap® Heavy Duty Foil to protect my vegetables from the direct heat of the grill. It’s perfect for tough jobs when you need something stronger and more durable than regular foil, like grilling or freezing your favorite foods. You won’t have to worry about rips or tears during these tough jobs.
Reynolds Wrap® Heavy Duty Foil is also available in a wider 18-inch roll, making it perfect for lining the grill or making larger foil packets.
Can I bake these foil packets in an oven?
Absolutely! Just preheat your oven to 375°F. Place the foil packets on a sheet pan and bake for 15-20 minutes until the vegetables are tender.
Serving Suggestions
These grilled vegetables pair perfectly with your favorite meals. Top them on your favorite grain, like quinoa or brown rice, or serve them alongside your favorite steak or fish.
Notes on Grilled Marinated Vegetables
- These grilled veggies can be stored in the refrigerator for 3-4 days. I do not suggest freezing these vegetables.
- Use tongs are heat-resistant gloves to remove the cooked foil packets from the grill. Wait a few minutes before opening as the steam inside the foil packet will be hot.
I hope you enjoy these marinated grilled vegetables as much as we do!
More delicious summer recipes?
Zesty and Easy Grilled Marinated Vegetables
Ingredients
Vegetables
- 1 medium zucchini thinly sliced into rounds
- 1 yellow squash thinly sliced into rounds
- 1 white onion thinly sliced
- 1 red bell pepper thinly sliced
- 8 oz white button mushrooms cut in half
Marinade
- 4 Tablespoons olive oil
- 2 Tablespoons fresh lemon juice from 1 lemon
- 2 teaspoons Italian seasoning
- 2 teaspoons minced garlic
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- Additional salt and pepper to taste
Instructions
- Place zucchini, yellow squash, white onion, red bell pepper, and white button mushrooms in a large bowl. Set aside.
- Whisk together olive oil, fresh lemon juice, Italian seasoning, minced garlic, Kosher salt, and black pepper in a separate small bowl. Pour this mixture over the vegetables in the large bowl and stir to combine, ensuring all vegetables are coated.
- Cover and place vegetables in the refrigerator for for 20-30 minutes.
- Meanwhile, preheat your grill to medium-high heat, between 375 - 400 degrees Fahrenheit.
- Tear off six 16-inch sheets of Reynolds Wrap® Heavy Duty Foil and divide the marinated vegetables into the center of each sheet. Bring up the long sides of the foil, so the ends meet over the vegetables. Double fold the long ends, then double fold the short ends to seal the packet.
- Add the foil packets to the preheated grill and grill for 15-20 minutes, until the vegetables are tender.
- Carefully remove the foil packets from the grill with gloves or tongs. Wait 5 minutes before carefully opening foil packets. Season with additional salt and pepper to taste. Enjoy.
Notes
- These grilled veggies can be stored in the refrigerator for 3-4 days. I do not suggest freezing these vegetables.
- Use tongs that are heat-resistant gloves to remove the cooked foil packets from the grill. Wait a few minutes before opening as the steam inside the foil packet will be hot.
