Barbecued Veggies Recipe

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Barbecued Veggies

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


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

About this Recipe

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