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Friday, July 16, 2010

Grilled Vegetables in a Foil Pack

To accompany our pork chops, Ryan grilled some vegetables in foil packs. I sent him a recipe, and he loosely based his version off of these. Really loosely, since we forgot to buy zucchini, were out of parsley, and then forgot to top the vegetables with feta cheese! Even so, these were a flavorful side dish. We sometimes use our grill basket, but to prevent any runaway peppers, Ryan wrapped the vegetables in a large piece of foil and tossed it on the grill. These are quick to whip up and can be varied depending on what you have on hand!

Grilled Vegetables in a Foil Pack
inspired by this recipe from Reader's Digest

-1/2 portabello mushroom, cut into slices
-1/2 red onion, cut into 1/2-inch-thick wedges
-1-2 peppers (we used half of a red and all of an orange), cut into slices
-1/8 cup red wine vinegar
-1 clove garlic, minced
-1/4 tsp each oregano, cumin, chili powder, and dried mustard
-1/4 cup olive oil
-dash cayenne

1. Combine vinegar, garlic, spices, and oil in a small bowl. Whisk to combine.
2. In another bowl, toss chopped vegetables and brush lightly with dressing.
3. Wrap vegetables in a piece of foil, folding to ensure all vegetables are wrapped. Grill over medium high heat for 10-15 minutes.
4. Remove foil packet from grill, unwrap, and toss vegetables with remaining dressing, if desired. Serve warm or at room temperature.