Cilantro Grilled Vegetables

Prep Time:
15 minutes
Cook Time:
20 minutes
8 servings

My H-E-B Texas Life Magazine


½c.H-E-B Salted Butter, melted,

4H-E-B Ready, Fresh, Go!® Garlic Cloves, chopped,

½c.chopped fresh cilantro,

2sheets (24 inches each)H-E-B Tough and Easy Heavy Duty Foil,

1pkg. (4 count)H-E-B Intensely Sweet Ears of Corn,

6roma tomatoes, each cut into 4 wedges,

3mediumzucchini, cut into 2-inch diagonal slices,

*salt and fresh cracked pepper,


1Combine butter, garlic, and cilantro in a small bowl.

2Heat charcoal or gas grill to hot (400°F). Layer both sheets of foil on a baking sheet and arrange corn, tomatoes, and zucchini in center. Season vegetables with salt and pepper. Pour butter mixture over vegetables and toss them lightly to coat. Seal vegetables in the foil, creating a bag.

3Grill vegetables for 20 minutes or until steam begins to escape from the foil bag.

4 When vegetables are ready, carefully open bag, cut corn off cob, and cut remaining vegetables into bite-size pieces. Add drippings from foil bag and toss. Season to taste with salt and pepper.

Nutritional Information

Calories: 100, Total Fat: 6g, Cholesterol: 15mg, Sodium: 50mg, Carbohydrates: 12g, Dietary Fiber: 2g, Sugar: 3g, Protein: 2g

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