Recipes Vegetables — 20 July 2012
Grilled Mixed Vegetable Bundles

By: Jodie Shield, RD

Who said vegetables are a pain?  It doesn’t get any easier than cooking them on the grill.  And I want to let you in on a secret: wrapping them in foil makes clean up a snap.  Here’s one of my go-to grilled veggie recipes.  I like to use corn, carrots and green beans – but potatoes, onions and peppers work well too.  Go ahead and season your grilled veggies with any fresh herbs and spices you have on hand.  I grow fresh basil and love to toss some in the bundle for an Italian flare. Enjoy!


Grilled Mixed Vegetable Bundles

Serves 4

 Prep Time = 5 minutes

Cook Time =  20 minutes


2 ears of corn on the cob, shucked and split in half

1/4 pound whole green beans

1 1/2 cups baby carrots

1 1/2 tablespoons olive oil

1/2 teaspoon salt (optional)

1/4 teaspoon dried oregano

1/4 teaspoon garlic powder



  1. Heat coals or gas grill until medium hot.
  2. Mix all ingredients together in a large bowl until well coated.
  3. Transfer vegetable mixture onto a 24 X 18-inch piece of foil.  Wrap foil securely around the vegetables.
  4. Cover and grill vegetable bundle 4 to 6 inches from medium heat for about 20 minutes or until the vegetables are tender.


Nutritional Information per Serving:

92 calories, 1.5 grams protein, 11 grams carbohydrate, 5 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 2 grams dietary fiber, 25 milligrams sodium



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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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