| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pint cherry tomatoes, halved
- 1 cup frozen pearl onions
- 4 cloves garlic, grated on a rasp or finely minced
- 2 zucchini, seeded and chopped
- 2 yellow bell peppers, seeded and chopped
- 1 eggplant, seeded and chopped
- 2 tablespoons Italian Seasoning
- 2 teaspoons hot Hungarian paprika
- Kosher salt
- Olive oil, for drizzling
- Zest of 1 lemon, plus lemon wedges, for spritzing
- Freshly ground black pepper
- Chopped fresh parsley, for sprinkling
Instructions
- Heat a grill to 350 degrees F. (Or preheat the oven on its lowest temperature setting.)
- Make a large aluminum foil pouch and add the tomatoes, onions, garlic, zucchini, bell peppers, eggplant, Italian seasoning, paprika, a pinch of salt and a drizzle of olive oil. Gently toss together and then tightly close the aluminum pouch.
- Place the pouch over the indirect heat area of your grill (or in the oven on the lowest setting). Cook, picking up the pouch with tongs and tossing 2 to 3 times while cooking, until everything sounds soft inside, anywhere from 30 to 50 minutes depending on the cooking method.
- Pour the aluminum pouch contents into a large bowl. Add the lemon zest and a spritz of lemon juice and toss. Taste and season with salt and a few grinds of black pepper. Sprinkle over the parsley and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 167 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 9 g |
| Sugar | 10 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 1048 mg |
Reviews
What a great summer treat! The heat remains outdoors.
Saw this on The Kitchen and was so excited to try it! Don’t know why I didn’t think to grill it before! Delicious!! Thanks, Sunny 😉