Grilled Vegetables
"This is a great way to make your vegetables on a hot day when you don't want to turn on the stove. My family asks for these, they're so good! Easy to alter the quantities for more people or to fit your preferences."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
directions
- Cut the onions, peppers, zucchini and potatoes, and any other vegetable you want, into chunks.
- Along with carrots, place in a Reynolds Hot Bag (or use heavy duty aluminum foil which you will eventually fold over to make a bag).
- Sprinkle with vegetable oil, salt, pepper and dry Ranch Dressing mix.
- Fold the ends tightly to seal.
- Put on the upper shelf of the grill or over low to medium fire (don't want to scorch!) to cook about 20 minutes.
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Reviews
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5 stars +++++ THIS IS A FABULOUSLY DELICIOUS WAY TO COOK VEGIES IN THE SUMMER!! I can't believe I forgot to review this, I have made this 3 times in the last month, each time a little different. Twice I made the vegies on the BBQ, once with a Reynolds Hot Bag(the best!), once with foil, it wasn't heavy duty so it was a little flimsy. On the grill I found it best to flip the hot bag/foil about mid way through cooking to grill the vegies equally through and through. One time we were not using the grill so I made them in a foil grilling tray with a foil cover in the oven at about 375 degress, they were good a lot more "al dente" and took about 10 more minutes to cook. So for us grilling on the BBQ in the hot bag gave us the best results, but all were versions were excellent. -
The ranch was tasty, but the combination of these vegetables makes for uneven cooking. The potatoes and carrots did not cook fast enough and we either ended up with crunchy potatoes/carrots, or soggy mush zucchini and peppers. The recipe needs to account for pre-cooking the tougher vegetables. Added some minced garlic in addition to the ranch as well. -
Although we could not taste the ranch dressing, we still liked this dish. I had added a small clove of minced garlic but next time will add more and maybe switch the seasoning to Italian spices. I was worried the potatoes would not cook at the same rate as the other veggies so I microwaved them for 2 minutes before cubing them and the veggies all turned out perfectly. All in all, a good method, just needs more oomph for our tastes. Will definitely make again. Thanks Whisper! -
This was very good. I used frozen veggies that were zucchini, yellow squash, carrots, broccoli, and cauliflower, I didn't use onions and peppers and I baked it instead of putting it on the grill. They were delicious. Thanks for sharing, we will be making this again. -
What a great way to cook vegetables and so easy too. I omitted the potatoes because I did them on their own. It was the first time I had used the Reynolds hot bags. I will be using them from now on. Thanks for a great recipe Whisper.
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Tweaks
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This recipe was wonderful! I only used diced potatoes and onions and green pepper strips because that is what I had on hand. I think the rest of the veggies would have been great with it. I couldnt really taste the ranch flavor in it so dont think I'll do that again. Next time I will add my DH's favorite season, Badia Compelte Seasoning, to the veggies. I did add a little extra olive oil instead of veggie oil to make sure all the veggies were coated with seasoning. I cooked them on med-low heat on the upper rack of the gas grill wrapped in regular strength foil and the veggies and my honey-maple pork steaks were done at the same time. This recipe is a keeper for sure!
RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).
