Grilled Peppers and Mushrooms in Foil

A Few Words…

These easy grilled veggies are perfect for summer barbecues!

Grilled veggies are a delicious and easy side dish to add to any meal. You can use any vegetables, especially the ones in the fridge that you forgot about – as was the case with my miniature peppers.

I love adding leftover grilled veggies to my salads, quinoa, eggs, with pasta or in sandwiches – the possibilities are endless!

Grilled Peppers and Mushrooms in Foil



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Ingredients:

  • Mini portobello mushroom caps
  • Oyster mushrooms
  • Mini sweet peppers
  • 1-2 tbs. olive oil
  • 1 tbs. dried oregano
  • 1 garlic clove, chopped
  • Salt and pepper, to taste

Directions:
Place the vegetables in medium sized aluminum foil pan. Drizzle with olive oil and seasonings and toss well. You can also use aluminum foil, double the sheet and make packets placing the veggies and seasonings inside.

Preheat the barbecue grill and place the pan on the elevated shelf of the barbecue (not directly on the grill). Toss the veggies frequently so they don't overcook and burn. It should take 20-25 minutes.