Barbecued Veggies

Barbecued Veggies Recipe

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Natalia Vargas


My mother and father used to grow their own veggies every year and in the Summer this was always on the barbecue along with whatever meat we were having for lunch or dinner.


★★★★★ 1 vote

20 Min
45 Min


  • 4 lb
    red potatoes, or any kind you like
  • 4 lb
  • 4 lb
    yellow squash
  • 1/2 lb
  • 1 lb
  • 2 clove
  • 1 c
    olive oil, extra virgin
  • 1 Tbsp
  • 4 pinch
  • 3 pinch
  • 1 box
    aluminum foil

How to Make Barbecued Veggies


  1. Cut a piece of aluminum foil about 8 inches in length
  2. Pour a little bit of the oilve oil on the foil to keep everything from sticking to it
  3. Cut all your veggies into thin slices and place them on the olive oil on the foil
  4. Pour the rest of your oilve oil over the top of the veggies
  5. cut your butter into thin slices or spoon it onto the top of the veggies as well
  6. Chop up your garlic cloves and add to the top as well as adding the salt and pepper to the top as well
  7. If you want you can mix the ingridients with your hands to make sure its well covered with the olive oil, garlic, salt, and pepper
  8. Pull up the edges of the foil and fold it up so that It forms a pocket for the veggies and make sure all is snug inside your pocket of foil make the foil nice and tight all the way around the veggies
  9. Put the veggie filled foil on top of the grill
  10. When done open the foil pocket up and serve

Printable Recipe Card

About Barbecued Veggies

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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