Best Grilled Veggie Pork Bundles Recipes

GRILLED VEGGIE BUNDLES

Grilled Veggie Bundles image

We have so many garden vegetables right now and this is a nice way to use up some of them. This would make a nice appetizer or a side dish for a cook out. The sauce makes these little bundles. You may also have some left over zucchini and squash depending on how small they are.

Provided by Nimz_

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

10 slices deli ham, cut in half
5 peeled baby carrots, quartered in strips
1 small zucchini, cut into 1 inch strips
1 small yellow squash, cut into 1 inch strips
1 small red onion, sliced
2 cups water
4 tablespoons dry sherry
4 tablespoons light soy sauce
2 teaspoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

Steps:

For the sauce combine the last 5 ingredients and set aside.
In medium saucepan bring 2 cups of water to a boil.
Add carrots and boil for 2 minutes.
Add onion and boil another minute.
Add zucchini and squash and boil for 30 seconds.
Remove from stove and drain and rinse with cold water.
On a work surface place 1/2 piece of ham and in the center add 2 zucchini strips, 2 squash strips 1 onion strip and 1 carrot strip. Fold the lower end over the vegetables and then the other end.
Place bundle on metal skewers with the folded side first and repeat until you have all the ham used up.
Place them touching each other slightly on the skewers.
Preheat your grill to medium heat.
Coat the cooking grate with oil.
Brush each bundle with the sauce and place on grill.
Cook with lid open for 15-20 minutes until the ham turns slightly brown, basting with the sauce every 5 minutes and turning gently 4 times.
Remove from the grill and enjoy.

Nutrition Facts : Calories 168.7, Fat 6.3, SaturatedFat 2.1, Cholesterol 39.9, Sodium 1938.1, Carbohydrate 11.1, Fiber 2.4, Sugar 5.3, Protein 14.6

STEAMED VEGGIE BUNDLES

Steamed Veggie Bundles image

"In late summer, when we have an abundance of garden produce, we enjoy this medley of fresh veggies," says Terri Mulé from Angola, New York. "Usually, we pop the packets on the grill, alongside our main dish meat, fish or poultry."

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium yellow summer squash, halved and cut into 3/4-inch slices
1 medium zucchini, cut into 3/4-inch slices
6 large fresh mushrooms, quartered
2 large tomatoes, cut into wedges
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1/2 cup fresh baby carrots, quartered lengthwise
1/4 cup prepared ranch salad dressing
1/4 cup prepared Italian salad dressing

Steps:

Divide vegetables between two pieces of double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-13 minutes on each side or until vegetables are tender. , Open foil carefully to allow steam to escape. With a slotted spoon, remove vegetables to a serving dish. Combine the salad dressings; drizzle over vegetables and toss to coat.

Nutrition Facts : Calories 131 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 266mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.

GRILLED PINEAPPLE PORK & VEGETABLES

Grilled Pineapple Pork & Vegetables image

Celebrate spring with a tasty grilled dinner. The pork takes just an hour to marinate, so you'll enjoy a little hands-free time with this carefree meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 5 servings.

Number Of Ingredients 12

Ingredients

1 can (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup olive oil, divided
2 garlic cloves, peeled and halved
2 teaspoons ground cumin
2 teaspoons dried oregano
3/4 teaspoon pepper, divided
3/4 teaspoon salt, divided
2 pounds pork tenderloin, cut into 3/4-inch slices
1 pound fresh asparagus, trimmed
4 medium carrots, halved lengthwise
1 large sweet red pepper, halved
1 bunch green onions, trimmed

Steps:

Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a blender; cover and process until blended. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour. , Drain and discard marinade. Place pork on greased grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper., Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork.

Nutrition Facts :