Herb-Infused Grilled Mushroom and Vegetable Medley
Experience the vibrant flavors of summer with this delightful Herb-Infused Grilled Mushroom and Vegetable Medley. Packed with fresh vegetables like button mushrooms, bell peppers, zucchini, and yellow squash, this dish is elevated with a aromatic blend of herbs including thyme, basil, and chives. Perfect as a side dish for barbecues or a tasty addition to your vegetarian meal repertoire, this medley can be easily prepared on the grill, allowing the natural flavors to meld beautifully. Each bite is not only delicious but also a colorful celebration of seasonal produce, making it a fantastic choice for gatherings or family dinners.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
Button mushrooms
4 ounces (Cleaned and thinly sliced)
Red or yellow bell pepper
1 medium (Cut into 1/4 inch strips)
Zucchini
1 medium (Cut crosswise into 1/4 inch slices)
Yellow squash
1 medium (Cut crosswise into 1/4 inch slices)
Butter or margarine
3 tablespoons (Melted)
Fresh thyme
1 tablespoon (Chopped (or 1 teaspoon dried))
Fresh basil
1 tablespoon (Chopped (or 1 teaspoon dried))
Chives or green onion tops
1 tablespoon (Chopped)
Garlic
1 clove (Minced)
Salt
1/4 teaspoon
Black pepper
1/4 teaspoon
Instructions
1
Begin by cleaning the button mushrooms, cutting a thin slice off the bottom of each stem. Then, thinly slice the mushroom caps and stems.
2
In a large mixing bowl, combine the sliced mushrooms, bell pepper strips, zucchini rounds, and yellow squash slices.
3
In a separate small bowl, mix together the melted butter or margarine, chopped thyme, basil, chives, minced garlic, salt, and pepper until well blended.
4
Pour the butter and herb mixture over the combined vegetables and gently toss them to ensure all pieces are evenly coated.
5
Place a 20x14 inch sheet of heavy-duty foil on a flat surface. Transfer the vegetable mixture onto the foil and wrap it into a packet, ensuring the edges are sealed tightly but leaving some space for heat to circulate.
6
Preheat your grill to medium heat. Place the foil packet on the grill and cook covered for 20 to 25 minutes, or until the vegetables are fork-tender. Be careful when opening the packet, as steam will escape.
7
Once cooked, carefully remove the packet from the grill and allow it to cool for a minute. Open and serve the grilled vegetable medley warm as a delightful side dish or as part of a main meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Herb-Infused Grilled Mushroom and Vegetable Medley.
What are the primary vegetables in this medley?
The main vegetables include button mushrooms, red or yellow bell peppers, zucchini, and yellow squash.
How many mushrooms are required?
You will need 4 ounces of button mushrooms.
Can I use dried herbs instead of fresh?
Yes, you can substitute 1 teaspoon of dried thyme or basil for every 1 tablespoon of fresh herbs.
What type of bell pepper is recommended?
The recipe suggests using either red or yellow bell peppers.
How should the zucchini be sliced?
The zucchini should be cut crosswise into 1/4 inch slices.
What is the recommended cooking time on the grill?
The vegetable medley should cook for 20 to 25 minutes.
What grill temperature is needed for this recipe?
The grill should be preheated to medium heat.
Can I use margarine instead of butter?
Yes, the recipe allows for 3 tablespoons of either melted butter or margarine.
How do I prepare the mushrooms?
Clean the mushrooms, slice off the bottom of the stems, and then thinly slice both the caps and the stems.
How do I prepare the foil packet?
Transfer the mixture to a 20x14 inch sheet of heavy-duty foil and seal the edges tightly while leaving room for heat to circulate.
Is this vegetable medley suitable for vegetarians?
Yes, this is a vegetarian dish and a great addition to a vegetarian meal repertoire.
How many people does this recipe serve?
This recipe is designed to serve 4 people.
Does this recipe include garlic?
Yes, it includes 1 clove of minced garlic.
What size of aluminum foil should I use?
You should use a 20x14 inch sheet of heavy-duty foil.
How can I tell when the vegetables are done?
The vegetables are finished when they are fork-tender.
Can I use green onions as a substitute for chives?
Yes, you can use chopped green onion tops as a substitute for chives.
What specific herbs provide the flavor?
The medley is infused with fresh thyme, fresh basil, and chives.
Is this dish served hot or cold?
It should be served warm as a side dish or part of a main meal.
What category of food does this fall under?
It is categorized as a Vegetable dish.
How much salt is included in the seasoning?
The recipe calls for 1/4 teaspoon of salt.
Are there any safety precautions when opening the foil packet?
Yes, be very careful when opening the packet because hot steam will escape.
How thick should the bell pepper strips be?
The bell peppers should be cut into 1/4 inch strips.
How do I mix the seasonings with the vegetables?
Mix the melted butter, herbs, garlic, salt, and pepper in a small bowl first, then pour it over the vegetables and toss gently.
Does the grill need to be covered?
Yes, you should cook the foil packet on the grill while it is covered.
Is this recipe considered easy?
Yes, it is tagged as an easy grill recipe.
Can I use yellow squash in this recipe?
Yes, 1 medium yellow squash sliced into 1/4 inch rounds is a key ingredient.
Do I need to peel the zucchini?
The instructions do not specify peeling; you can simply wash and slice it.
What is the total number of ingredients?
There are 11 ingredients in total.
Is black pepper used in this medley?
Yes, the recipe includes 1/4 teaspoon of black pepper.