This particular version of this recipe incorporates grillable produce from this week’s CSA box.
1 large zucchini, cubed into bite-size pieces
1 summer squash, cubed into bite-size pieces
1 kohlrabi, peeled and cubed into bite-size pieces
2 handfuls green beans, chopped into bite-size pieces
2 tablespoons, extra-virgin olive oil
ground black pepper and salt to taste
2 cloves garlic, minced
fresh herbs of your choice (optional)
Place all chopped vegetables in a bowl, and generously drizzle with olive oil and toss until coated. Sprinkle with garlic, fresh herbs, and pepper and salt, to taste. Lightly toss to distribute.
Lay out one layer of aluminum foil on your work surface. Pile the vegetables in the middle. Fold the foil around the vegetables and secure on top, or lay another layer of foil on top and bunch the edges to secure it. The foil packet should be closed on all sides, with all seams facing upward.
Place foil packet directly on your hot grill. After some time, the vegetables will begin to steam and sizzle. Cook for 20-30 minutes, or until done to your liking. To check for doneness, transfer the foil packet from the grill to a plate. Carefully open the packet (the steam will be hot!) If you’d like to cook them longer, simply wrap the vegetables back up tightly and place back on the grill.
When done, remove the vegetables to a serving bowl, add salt and pepper to taste, and enjoy.
Serves 4 as a side dish.
Adapted from: http://www.firepit-and-grilling-guru.com/grilled-vegetable.html