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Grilled Italian Vegetables

Grilled Italian Vegetables

Reynolds Kitchens

"Individual aluminum foil packets are a great way to customize meals and sides for even the pickiest eaters."
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10 m servings 163 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Cook

  • Ready In

  1. Preheat grill to medium-high.
  2. Place 1/2 of vegetables in center of one sheet of Reynolds Wrap® Heavy Duty Aluminum Foil; repeat with remaining vegetables on 2 sheet of foil. Combine garlic, oil, lemon juice, basil, seasoned salt and thyme in small bowl; drizzle over vegetables.
  3. Bring up sides of foil over vegetables; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Place packets on baking sheet with 1-inch sides.
  4. Slide packets off of baking sheet onto preheated grill.
  5. Grill 10 to 12 minutes on medium-high in covered grill.
  6. Slide packets off of grill onto baking sheet. Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape.
  7. Transfer grilled vegetables to plates, and sprinkle with grated cheese, if desired.


  • Cooking in foil packets allows you to substitute meats, vegetables and even seasonings based on each person's taste preferences.

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Read all reviews 3
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I actually made this in the oven thanks to some finicky Tennessee weather the day we were scheduled to grill out but they were fantastic! I let the vegetables marinate for most of the afternoo...

I wasn't impressed with this recipe. I think next time I'll omit the tomatoes and add some acid, probably a red wine or Balsamic vinegar.

We loved this.. picky kids not so much. Will make again. I did get someone to eat squash using this recipe so I guess overall it was a winner. nice change from our basic bbq side dishes.