Ingredients:

  • 1 large (12 oz / 340g) zucchini, sliced into ½-inch rounds
  • 2 medium (approx. 7 oz / 200g) red bell peppers, chopped into 1-inch pieces
  • 1 medium (approx. 6 oz / 170g) yellow bell pepper, chopped into 1-inch pieces
  • 1 cup (150g) carrots, peeled and sliced into thin coins
  • 1 medium (approx. 5 oz / 140g) red onion, cut into thick wedges
  • 1 bunch (approx. 8 oz / 225g) asparagus, woody ends trimmed and cut into 2-inch pieces
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • ¼ tsp (0.5g) red pepper flakes

Instructions:

  1. Wash and dry all vegetables thoroughly. Slice carrots thinner and zucchini and peppers thicker to ensure uniform cooking.
  2. In a large mixing bowl, whisk together the melted butter, olive oil, minced garlic, and spices.
  3. Add the vegetable medley to the bowl and fold gently until every piece is evenly coated in the herb butter.
  4. Tear four 18-inch sheets of heavy-duty foil. Place a mound of vegetables in the center of each sheet, fold the long sides and ends tightly to create a sealed pouch, leaving one inch of headspace.
  5. Preheat grill to medium-high heat (approx. 400°F / 200°C). Place packets on grates and grill for 20 minutes, flipping once at the 10-minute mark.