Recipe by Reynolds Wrap®
"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."
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Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil
green bell pepper, cut into thin strips
red or yellow bell pepper, cut in thin strips
red onion, thinly sliced
1 (8 ounce) package
fresh baby portobello mushrooms, halved
chopped fresh basil
Salt and black pepper to taste
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!
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.
Fairly easy to make. Very colorful presentation. It just needs a bit more flavor in the sauce/marinade. Added 1 zucchini.
My 12 year old has been a vegeterian all his life. Never liked taste of meat. So, I am always looking for varieties of vegetarian food to cook for him and this one was a winner. He absolutely loved it. One more thing to add to the menu.
I added 2T. soy sauce - excellent marinade!
Really good! Next time I'm going to try 2 tbsp of balsamic vinegar rather than 3 tbsp because I found 3 tbsp a bit too much for my liking. But very easy recipe, colourful and appealing presentation, and very tasty....
This is wonderful! I made it with and without mushrooms and it's great both ways. It's wonderful with grilled chicken.
Made the recipe exactly as written and it was awesome. Believe it will be good with any vegetables. My husband said, thank god for the internet and all the recipes you find!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Marinated Vegetables
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 101
** Calories from Fat: 63
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