Ingredients
- yellow squash, cut into ½-inch slices
- zucchini, cut into ½-inch slices
- tomatoes, cut into wedges (optional)
- small onion, sliced and separated into rings
- cloves garlic, minced
- tablespoons olive oil
- salt and pepper to taste
- tablespoons chopped fresh parsley (optional)
Instructions
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Step 1
Start by preheating your outdoor grill to medium heat. I like to use the upper rack if available to prevent scorching. Tear off two sheets of heavy-duty aluminum foil, each about 18 inches long—sturdy foil is key to avoid tears. In the center of one sheet, pile the sliced yellow squash, zucchini, tomato wedges, onion rings, and minced garlic. Drizzle everything with olive oil, then sprinkle generously with salt and pepper. Don’t be shy
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Step 2
the seasoning will mingle with the juices as they steam. Place the second foil sheet over the vegetables, lining up the edges, and fold them together tightly all around to create a sealed packet. This traps the steam and flavors. Carefully transfer the packet to the grill’s top rack. Let it cook undisturbed for about 15 minutes, then flip the packet over using tongs. Continue grilling for another 15 to 20 minutes, until you can feel the vegetables are tender when you press the packet. The aroma will be irresistible! Remove from the grill, and carefully cut an “X” into the top of the foil—watch for the hot steam. Pour the vegetables and all those savory juices into a serving bowl. I finish with a sprinkle of fresh parsley for a bright, herby touch. Serve immediately.