Grilled Vegetables In Foil

By: McCormick Kitchens

Made With:

If you’ve ever wondered how to grill zucchini and squash, look no further! Our recipe for grilled vegetables in foil is one of the easiest summer side dishes around. With grated Parmesan cheese, melted butter, basil leaves, garlic powder, and onions, this zucchini on the grill recipe is perfect for your chicken, seafood, and meat dishes.

Recipe Info

Prep Time:

10m
Cook Time:

12m
Ingredients:

9
Servings:

4
User Rating:

Ingredients

1/4 cup French's® Classic Yellow Mustard
1/4 cup butter melted
2 tablespoons grated Parmesan cheese
1/2 teaspoon McCormick® Basil Leaves
1/2 teaspoon McCormick® Garlic Powder
1 large zucchini, cut into 1/4-inch thick slices
1 medium yellow squash, cut into 1/4-inch thick slices
1 small yellow onion, thinly sliced
4 sheets (12x12-inch each) heavy duty aluminum foil

Nutrition Information

(per serving)

Calories 169
Carbohydrates 10 g
Cholesterol 34 mg
Fiber 2 g
Protein 3 g
Saturated Fat 8 g
Sodium 320 mg
Total Fat 13 g

Key products

French's® Classic Yellow Mustard, 8 oz

$4.49

Unit price: per

McCormick® Basil Leaves, 0.62 oz

$5.49

Unit price: per

McCormick® Garlic Powder, 3.12 oz

$6.49

Unit price: per

Instructions

Mix mustard, butter, Parmesan, basil, and garlic powder in a large bowl until well blended. Add zucchini, squash, and onions; toss to coat well.
Divide vegetable mixture evenly among sheets of aluminum foil. Bring up sides of foil; double fold top and ends to tightly seal each packet.
Grill packets over medium-high heat for 10 to 12 minutes or until zucchini is tender. Sprinkle with additional Parmesan cheese before serving, if desired.