Grilled Vegetables

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 323.1
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 199.0 mg
  • Total Carbs: 73.2 g
  • Dietary Fiber: 21.2 g
  • Protein: 7.5 g

View full nutritional breakdown of Grilled Vegetables calories by ingredient
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butternut squash, new potatoes and green onions give this dish a truly amazing flavor butternut squash, new potatoes and green onions give this dish a truly amazing flavor
Number of Servings: 1


    1 Whole Butternut Squash Chopped, Peeled, Seeded 1-2 Inch Pieces
    1 1 lb. Bag New Red or White Potatoes Peelings Intact Cut To Bite Size
    1 Bunch Green Onions Chopped to 1/2 to 1 Inch Pieces
    2 Tablespoons Olive Oil
    1 Teaspoon Italian Seasoning


Can be made up the day before and held in refrigerator. Butter can be substituted for Olive Oil but will change calories. Can make in smaller single packs and placed on grill in corners etc. Garlic can be added to recipe if desired.
Be careful opening packets when checking for doneness, hazard of steam burns. Do not flip packet over to complete cooking it will generally leak.


Cut top and bottom off of Butternut Squash with large kitchen knife. Stand Squash on end and peel downwards to remove all hard outer peeling with pairing knife. While still in standing position cut squash in half with large kitchen knife. With Spoon, Ice cream scoop or melonballer remove seeds and pulpy material from inside of both halves and discard peeling, seeds, and pulp. Lay each half on cutting board with flat side down and cut into one to two inch wide strips with large kitchen knife and dice into 1 to 2 inch chunks, repeat with remaining half. Place in colander. Remove New Potatoes from bag. remove any eyes or discolored spots. Cut into bite sized pieces if too large and place in colander. Rinse and let drain. Remove Green onions from bag and rubber bands if need be and rinse. Shake dry and place on cutting board remove any dried outer pieces or less than fresh parts and chop tips off of both ends of each onion. Throw away unusable parts and chop remaining bits into 1/2 to 1 inch pieces and place in colander.
Make foil packet by unrolling two 18" x 12" pieces of foil and folding together along edges in middle tightly sealing them to ensure that they do not leak during the cooking process. Lay out flat on counter or table top completely open. spray a bit of non stick cooking spray or drizzle a bit of olive oil on foil and with hand or paper towel coat middle of foil packet.
Making sure that the vegetables are properly drained empty contents of colander onto foil packet, in center so that edges can be brought up to seal around vegetables once they have been seasoned. add a bit more Olive Oil, Italian Seasoning, Salt, and Pepper. Toss with hands to incorporate Seasonings and Olive Oil on Vegetables. Bring sides together and begin folding the edges together as you did before, repeat on ends to seal bag completely. The remaining water that held to the vegetables should be enough to thoroughly steam the vegetables in the bag.
Place on cookie sheet or tray to move out to grill. use tongs and pot holder to move around while grilling, place on 350 - 400 degree heat, about medium grilling heat for approximately 35 minutes or until fork tender. Move to upper rack to keep warm or place in enclosed oven etc. if cooking other items that are not completed when this is done.

Serving Size: Makes 6 1 Cup Servings

Number of Servings: 1

Recipe submitted by SparkPeople user MLARGENT2003.

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