Grilled Vegetable Packets
Ingredients
- Zucchini300g
- Butternut squash220g
- Potatoes, russet400g≈ potato large (3" to 4-1/4" dia)
- Red Onion55g≈ 0.75 × 1/2 cup chopped
- Bell Peppers59.5g≈ 0.75 × 1 cup sliced
- Olive Oil55g≈ 1/4 cup
Estimated Cost
- Zucchini (300g)—
- Butternut squash (220g)—
- Potatoes, russet (400g)—
- Red Onion (55g)$0.19
- Bell Peppers (59.5g)$0.69
- Olive Oil (55g)$0.73
* Cost estimate based on 3 of 6 ingredients.
Prices are estimates based on Kroger grocery store data, last updated October 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Preheat your grill to medium (approximately 350 degrees Fahrenheit).
- 2
2. Rinse the zucchini, yellow squash, red potatoes, red onion, and bell peppers under cool water. Scrub the potatoes thoroughly. Slice each vegetable thinly and evenly.
- 3
3. Combine the sliced vegetables in a large bowl. Drizzle with the light Italian salad dressing and toss to coat evenly. Season with salt and pepper to taste.
- 4
4. Cut two large pieces of aluminum foil. Divide the vegetable mixture in half and place one portion in the center of each foil sheet.
- 5
5. Fold and seal each foil sheet around the vegetables to create an enclosed packet, crimping the edges firmly to ensure a tight seal.
- 6
6. Set the packets on the grill and cook for 20 to 30 minutes, until the potatoes are soft and easily pierced with a fork.
- 7
7. (To bake instead of grill: Arrange packets on a baking sheet and bake in a 400-degree oven for 20 to 30 minutes until potatoes are tender.)
- 8
8. Before opening any packet, use a fork to poke holes in the foil to release steam. The steam inside will be very hot and can cause burns, so open carefully and slowly.
- 9
9. Unwrap the packets and serve the vegetables on a plate, or present the packets as-is at the table.
Nutrition per serving
Based on 5 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.