Grilled Veggie Bundles Recipes

EASY GRILLED VEGETABLES

Steps:

• Preheat grill to medium heat. To make the basil garlic sauce, combine olive oil, vinegar, Dijon, garlic, basil and parsley in the bowl of a food processor until smooth and vibrant green; season with salt and pepper, to taste. Set aside. Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste. Add vegetables to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes for the asparagus, tomatoes and mushrooms and about 5-8 minutes for the corn and zucchini. Serve immediately with basil garlic sauce.

GRILLED VEGETABLES

Steps:

• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
• Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

GRILLED MEAT AND VEGGIE BUNDLES RECIPE BY TASTY

Steps:

• Prepare a grill or campfire for medium heat.
• In a medium bowl, gently mix together the ground beef, bread crumbs, and French onion soup mix until well combined.
• Lay out 6 large rectangles of heavy duty aluminum foil, about 20 x 12 inches (50 x 30 cm) each.
• Place about 6 potatoes and 4 carrots on a piece of foil. Season with salt and pepper. Form about 5 ounces of beef mixture into a patty and place on top of the vegetable pile. Fold the foil over and crimp the edges to seal. Repeat with the remaining ingredients.
• Place the packets on the grill over medium heat. Cook for 15-20 minutes, until the potatoes are tender and the beef patties are cooked through.
• Let cool for a few minutes, then carefully unwrap the packets. Glaze the meat with BBQ sauce.
• Enjoy!

GRILLED VEGGIE BUNDLES

Steps:

• For the sauce combine the last 5 ingredients and set aside.
• In medium saucepan bring 2 cups of water to a boil.
• Add carrots and boil for 2 minutes.
• Add onion and boil another minute.
• Add zucchini and squash and boil for 30 seconds.
• Remove from stove and drain and rinse with cold water.
• On a work surface place 1/2 piece of ham and in the center add 2 zucchini strips, 2 squash strips 1 onion strip and 1 carrot strip. Fold the lower end over the vegetables and then the other end.
• Place bundle on metal skewers with the folded side first and repeat until you have all the ham used up.
• Place them touching each other slightly on the skewers.
• Preheat your grill to medium heat.
• Coat the cooking grate with oil.
• Brush each bundle with the sauce and place on grill.
• Cook with lid open for 15-20 minutes until the ham turns slightly brown, basting with the sauce every 5 minutes and turning gently 4 times.
• Remove from the grill and enjoy.

GRILLED POTATO BUNDLES

Steps:

• Preheat a grill to medium-high heat.
• Pile the potatoes and onions evenly on 6 squares of foil. Add 2 tablespoons butter to each and splash on some cream. Sprinkle on some paprika, salt and black pepper, then finish with a sprinkle of minced parsley on top. Fold the foil pieces to wrap into bundles.
• Place the potato bundles on the hottest spot on the grill for 30 minutes. Serve the bundles right on the dinner plates.

GRILLED VEGGIE PORK BUNDLES

Steps:

• Cross two bacon strips to form an "X"; repeat. Sprinkle pork chops with salt and pepper; place over bacon strips. Layer with onion, tomato and green pepper. Wrap bacon strips over vegetables and secure with a toothpick., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat, using a drip pan. Place pork bundles over the drip pan. Grill, covered, over indirect medium heat for 20-25 minutes or until a thermometer reads 160°. , Place cheese slices over bundles; cover and grill 1 minute longer or until cheese is melted. Discard toothpicks.

STEAMED VEGGIE BUNDLES

Steps:

• Divide vegetables between two pieces of double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-13 minutes on each side or until vegetables are tender. , Open foil carefully to allow steam to escape. With a slotted spoon, remove vegetables to a serving dish. Combine the salad dressings; drizzle over vegetables and toss to coat.