Grilled Veggies ~ Summer’s last harvest

IMG_1941There’s a chill in the air and fall is officially here, but my garden is not quite done producing delicious veggies. What to do with them all?

I recently stumbled upon this fantastic and super easy recipes for grilled veggie packs. They are fast becoming a staple in this house and a great option when you are low on ideas, time, money or supplies. With only 20min cook time and 10 minutes top prep time (tops!), delicious dinner will be on the table before you know it!

Here’s one of my favorites so far, though you can pretty much combine anything you have on hand:

  • White Kidney/Cannellini beans
  • Summer squash – yellow or green or both!
  • Tomatoes
  • Sugar Snap Peas or Asparagus
  • Kale or other greens
  • Carrots

Chop, dices, slice your veggies however you most prefer. Put them in a bowl with the drained beans of your choice and mix in the following:

  • Olive Oil
  • Balsamic Vinegar (I like to just put a little drizzle)
  • Minced garlic
  • Cumin
  • Basil or Oregano
  • Any other variety of your favourite spices and herbs!

Pre-heat your oven to 450•. While the oven is pre-heating, tear off aluminum foil sheets in squares, big enough to be able to loosely fold the edges together. Take your veggie/bean mixture and place a good portion in the middle of the aluminum foil and gently fold/roll the ends over each other to form a packet. Place them in the oven for 20 minutes and VIOLA! Yummy, easy-peasy, done!

I love making these with tater tots (my favourite side dish – haha!). You can even do baked potato, salad, grilled cheese – the possibilities are endless!!

Bon Appétit!

♥ xo




^^ Click me for the original recipe. ^^

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