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Ingredients for a Garden Vegetable and Herb Side Dish
2 Medium Zucchini, Cut Lengthwise and Sliced
2 Medium Yellow Squash, Cut Lengthwise and Sliced
¾ c. Yellow Onion, Cut into Slices and Separated
1 ½ c. Multi-Colored Mini-Peppers, Seeded and Sliced into Rings
¼ c. Extra Virgin Olive Oil or Melted Coconut Oil
1 Garlic Clove, Minced (or 1 tsp. Garlic Powder)
1 Tbsp. Fresh Thyme Leaves (or 1 tsp. Dried Thyme Leaves)
2 tsp. Fresh Parsley, Finely Chopped (or ¾ tsp. Dried Parsley)
1 Tbsp. Fresh Oregano Leaves, Finely Chopped (or 1 tsp. Dried Oregano)
1 Tbsp. Fresh Rosemary Leaves (or 1 tsp. Dried Rosemary)
1/8 tsp. Freshly Ground Black Pepper
Sea Salt to Taste if Desired
Instructions for a Garden Vegetable and Herb Side Dish
Preheat Broiler or Grill. During the summer months, this dish may be prepared in foil packets on an outdoor grill or indoors under a broiler throughout the year. If preparing for the broiler, set the broiler to low and line a broiler safe dish with aluminum foil for easy cleanup. If preparing for outdoor grilling, you will need (3) 12x12 pieces of aluminum foil to create your grill packets. Preheat grill to medium heat.
Prepare the Herbed Oil. Combine the olive oil, garlic, thyme, parsley, oregano, pepper and rosemary in a small bowl. Whisk until well blended.
Prepare the vegetables. Place the vegetables in a large mixing bowl and drizzle with the olive oil mixture. Toss to coat and either place the mixture into broiler safe baking dish or divide among the foils for grill preparation. If you are grilling the vegetables; place 1/3 of the vegetable mixture into the center of the aluminum foil piece, bring the foil up to the center to meet; fold over in the middle, and then roll the ends to seal into rectangle shapes.
Broil or Grill the Garden Vegetables and Herbs. Broil the vegetables on low, turning/stirring every 10 minutes, for approximately 30 minutes or until the vegetables are tender. If you are grilling the vegetables, plan to grill over medium or medium/high heat for about 20-25 minutes.
Serve. This recipe serves 4-6. The flavors of this garden vegetable and herb dish complement almost any main-dish meat. They are equally wonderful with steak, seafood, pork or poultry. Offer a sea salt grinder for guests if desired—but, salt is usually not needed.