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Cilantro Grilled Vegetables

My H-E-B Texas Life Magazine



Quick and easy


Prep Time:

15 minutes

Cook Time:

20 minutes


8 servings


½  c.  H-E-B Salted Butter, melted

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

½  c.  chopped fresh cilantro

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

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

6  roma tomatoes, each cut into 4 wedges

3  medium  zucchini, cut into 2-inch diagonal slices

*  salt and fresh cracked pepper


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

Heat 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.

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

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
My H-E-B Texas Life Magazine

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