While I am still firmly in “Yay! It’s summer!” mode, my kids are already thinking about the upcoming school year and all the fun it will bring. I’m fortunately to have two children who adore both fruits and veggies and going to school. But for me, I am nowhere near ready to even think about the proximity of now to school starting. After all, summer is really only half over — which means we still have half a summer to enjoy.
I plan on doing a lot more enjoying.
One of the things that I love to enjoy in the summertime are the fresh, local vegetables that we get via our CSA program (basically, it’s a share in a farm’s output). There’s nothing quite like the locally grown, just picked, perfectly ripe veggies. Nothing.
These summer veggie packets are a great way to enjoy summer produce. You cook the veggies in foil packets with a little butter, thyme and garlic until they are just crisp tender. Then you break it open and enjoy. The fragrant result is well worth the trouble of making them.
As for the butter, I used Land O’Lakes new Olive Oil and Sea Salt version, which has all the great taste you expect of regular butter with a slightly healthier twist.
Butter Herb Grilled Summer Veggie Packets
- 1 yellow summer squash cut into 1/4-thick rounds
- 6 sprigs thyme
- 1 zucchini cut into 1/4-inch thick rounds
- 1 red bell pepper cut into strips and quartered
- 2 large cloves garlic crushed
- 2 tablespoons Land O Lakes Butter with Olive Oil & Sea Salt or salted butter of your choice
- Salt and pepper to taste
- Preheat the grill over its medium setting.
- Lay out an approximately 2-foot long sheet of aluminum foil. Pile the summer squash in the center and top with half the thyme. Pile the zucchini on top, followed by the remaining thyme and red bell pepper.
- Place the crushed garlic on top.
- Cut the butter into 8 pieces and place around the veggie pile.
- Fold up the sides of the foil and seal together all around.
- Place on the grill and cook for 15-20 minutes, to crisp tender.
- Carefully cut open the packet, allowing steam to escape. Season with salt and pepper. Transfer to a serving bowl and toss together. Serve.
Disclosure: I was compensated for creating this recipe and asked to blog about it as well. All opinions are my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.