Barbecued confetti vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | To 10 cherry tomatoes halved | |
| 1½ | cup | Corn cut from cob |
| 1 | Sweet red pepper; julienned | |
| ½ | medium | Green pepper; julienned |
| 1 | small | Onion; sliced |
| 1 | tablespoon | Fresh basil leaves; chopped |
| ¼ | teaspoon | Grated lemon rind |
| Salt and pepper; to taste | ||
| 1 | tablespoon | + 1 tsp. unsalted butter or margarine; cut in pieces |
Directions
Combine all ingredients except butter in a large bowl; toss gently to mix well. Divide vegetable mixture in half. Place each half in center of a 12 x 12" piece of heavy-duty aluminum foil. Dot vegetables with butter. Bring corners of foil together to form a pyramid; twist to seal. Grill foil packets over medium hot coals for 15 to 20 minutes, or until vegetables are tender. Serve immediately.
From _Delicious Decisions_ by The Junior League/San Diego, CA in _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 320. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
Related recipes
- Barbecued kabobs
- Barbecued popcorn
- Barbecued turkey and vegetables
- Barbecued zucchini
- Broiled marinated vegetables
- Confetti vegetable relish
- Confetti vegetable wedges (vitasoy)
- Easy barbecued vegetable patties
- Fun see vegetables
- Great grilled vegetables
- Grilled confetti vegetables
- Grilled marinated vegetables
- Grilled tossed vegetables
- Grilled vegetable kabobs
- Grilled vegetables
- Herbs vegetable confetti
- Outdoor grilled vegetables
- Quick and easy bbq'd vegetables
- Vegetable confetti
- Vegetable confetti soup