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Grilled Italian Vegetables

  • Cook Time: 10 - 12 minutes
  • Servings: 4
  • Course: Side Dish

Individual aluminum foil packets are a great way to customize meals and sides for even the pickiest eaters.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

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


  • 1 medium red bell pepper, cut in strips
  • 1 medium zucchini, thinly sliced
  • 1 small red onion, thinly sliced
  • 8 small whole mushrooms
  • 3 Roma tomatoes, sliced 1/2-inch thick
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon dried thyme leaves
  • 1/4 cup grated Romano or Parmesan cheese (optional)


Step 1

PREHEAT grill to medium-high.

Step 2

PLACE 1/2 of vegetables in center of one sheet of Reynolds Wrap® Heavy Duty Aluminum Foil; repeat with remaining vegetables on 2nd sheet of foil. Combine garlic, oil, lemon juice, basil, seasoned salt and thyme in small bowl; drizzle over vegetables.

Step 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.

Step 4

SLIDE packets off of baking sheet onto preheated grill.

Step 5

GRILL 10 to 12 minutes on medium-high in covered grill.

Step 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. TRANSFER grilled vegetables to plates, and sprinkle with grated cheese, if desired.

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