Photo of Grilled vegetable packets with sage by WW

Grilled vegetable packets with sage

Total Time
25 min
10 min
15 min
Streamline your meal by grilling these vegetable foil packets alongside your meat, chicken or fish, yielding well-seasoned vegetables for a complete lunch or dinner. Cooking the vegetables in foil packets not only makes for tender vegetables with a smoky flavor, but it also makes cleaning up so much easier. Use caution when unwrapping the foil packets because the heat will escape. Yellow summer squash and tomato cherries make a colorful combination enhanced by the seasoning of the shallots and sage. When selecting yellow squash, look for vibrantly colored, firm squash. Be sure to avoid squash that's too wrinkly, as that is a sign of age.


Olive oil cooking spray

2 spray(s)

Raw yellow summer squash

3 medium, sliced 1/4-inch thick on the diagonal

Uncooked shallot(s)

4 small, thinly sliced on the diagonal

Fresh cherry tomato(es)

12 medium, ripe, firm

Table salt

¼ tsp

Black pepper

tsp, or to taste

Fresh sage

1 Tbsp, about 4 large leaves

Balsamic vinegar

4 tsp


  1. Preheat grill to medium. Cut four 12-inch square sheets of heavy-duty aluminum foil; lightly coat each with cooking spray.
  2. Place squash, shallots and tomatoes in a medium bowl. Add salt and pepper; toss to coat. Place 1/4 of vegetable mixture on each sheet of foil. Top each packet with a sage leaf; sprinkle with vinegar.
  3. Fold top and bottom of foil sheets to center; fold in edges. Do not press down; leave space for steam to build up.
  4. Grill packets until shallots and squash are fork tender, about 10 to 15 minutes. (To test for doneness, carefully open one packet and pierce squash with the tip of a knife. If the knife comes out easily, the vegetables are done.)
  5. Remove packets from heat. Carefully open packets (make sure to keep face away from escaping steam) and gently mix vegetables with packet juices. Yields 1 packet per serving.


You can swap rosemary or thyme sprigs for the sage, if you prefer.