Best Grilled Garden Squash With Fresh Herbs Foil Packet Recipes

GRILLED SQUASH (PERFECTLY SEASONED!)

Steps:

• Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
• Slice the squash on the bias, about 1/2" thick. Place it in a bowl and mix it with the olive oil, oregano, garlic powder, onion powder, kosher salt, and red pepper flakes (if using).
• Place the squash directly on the grill grates and grill for about 2 to 3 minutes per side (4 to 6 minutes total), until charred and tender. Taste and add a few pinches of additional salt if necessary.

GRILLED SUMMER SQUASH

Steps:

• In a large bowl, combine all ingredients. Divide between two double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Fold foil around vegetable mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foils carefully to allow steam to escape.

GRILLED BUTTER-HERB VEGETABLE FOIL PACK

Steps:

• Heat gas or charcoal grill. Cut long sheet (about 24x12-inch) of heavy-duty foil. Pile yellow squash in center of foil; top with 3 of the thyme sprigs. Top with zucchini, remaining 3 thyme sprigs, the bell pepper and garlic. Cut butter into 8 pieces; place around vegetables.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packet on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning packet over once, until vegetables are crisp-tender. Carefully cut open packet, allowing steam to escape. Transfer vegetables to serving bowl; season with salt and pepper.

GRILLED GARDEN SQUASH WITH FRESH HERBS (FOIL PACKET)

Steps:

• 1. Start by making a fairly large packet out of heavy duty foil. Make sure you seal up the sides well so the butter wont leak out.
• 2. slice or cube up the 1/2 stick of butter and spread the pieces throughout the inside of the foil packet.
• 3. slice your freshly picked summer squash into 1/8" or thinner slices. the best squash for this recipe is yellow crookneck or any small sized summer squash like zucchini. spread slices evenly throughout foil packet.
• 4. thinly slice 1/2 a purple onion, add to packet along with fresh garden basil (about 5 to 7 leaves, i use the blooms pulled off the stem too), chopped fresh garden chives, thinly sliced red bell pepper (optional- some people can't digest these), and then sprinkle in white pepper, sea salt or garlic salt to taste.
• 5. seal up the 3rd edge on your foil packet and lay flat on the grill -- indirect heat (do not cook directly over the flame). cook each side of the packet for about 20 minutes, depending on how many squash you have in there the cooking time will vary.

GRILLED SUMMER SQUASH

Steps:

• Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt and pepper. Grill 3 to 5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsley and mint. Top with shaved ricotta salata.

GRILLED ZUCCHINI AND SQUASH IN FOIL PACKET

Steps:

• Chop zucchini and squash into 1/4 inch disks. Chop onion (if using) and add all vegetables to medium mixing bowl.
• Sprinkle seasoning over vegetables in bowl and toss to coat veggies evenly.
• Spread vegetables on one large sheet of foil. (Foil must be large enough to fold back over the top of the vegetables and seal well around the three open edges. If this is not possible, you can always place a second sheet on top of the vegetables and very carefully seal up all the sides.)
• Spread around 6 pats of butter over the top of the vegetables.
• Seal the foil packet.
• Place packets on the top rack over medium heat on a gas or charcoal grill for 15 -20 minutes, flipping once. Vegetables should receive indirect heat. Keep sides of grill rack pulled up to retain heat. (You can grill meat on the lower rack at the same time, if desired. If you need to crank the heat up, the vegetables will not need as much cook time. Reduce by 2-3 minutes. If you are reducing the heat, you may need to add a few minutes cook time.)
• Place large foil packet in a single line on an ungreased cookie sheet with rims. Bake for 25 minutes in a pre-heated 375 oven. Zucchini and squash should be mostly soft and tender.
• When serving the vegetables from the grill or the oven, be careful while opening as steam will be intense and corn will be hot.

EASY GRILLED SQUASH

Steps:

• In a small bowl, combine the oil, garlic, salt and pepper. Brush over squash slices., Grill squash, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender.

GRILLED & STUFFED SQUASH

Steps:

• 1. Slice the ends off the squash and cut them down the center lengthwise so there are two halves. Scoop out the seeds, making a well for the stuffing ingredients.
• 2. Cut up and mix together all the remaining ingredients (excluding the butter) in a bowl and salt & pepper the mixture to taste.
• 3. Place the squash on a large piece of aluminum foil and fill the center of each squash half with the mixture, then dot each one with butter. Sprinkle herbs and a bit of salt & pepper over the top of squash and cover loosely with foil (so the cheese doesn't stick to the foil).
• 4. Place the stuffed squash on the grill for around 20-30 minutes. You want the squash to be cooked well and the cheese & butter melted. Serve and enjoy!

GRILLED YELLOW SQUASH

Steps:

• Preheat the grill for medium heat.
• Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
• Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.
• Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.