Grilled Summer Corn & Zucchini Foil Packets with Garlic Herb Butter

• 4 ears fresh corn, husked and cut into thirds
• 2 medium zucchinis, sliced into half-moons
• 1 small red bell pepper, diced
• 3 tablespoons unsalted butter, softened
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 4 large sheets of heavy-duty aluminum foil

Instructions

1. In a small bowl, mix the softened butter, minced garlic, chopped parsley, lemon juice, smoked paprika, salt, and pepper until well combined. Set aside.
2. In a large bowl, toss the corn pieces, zucchini slices, and diced red bell pepper with olive oil, salt, and pepper until evenly coated.
3. Lay out the aluminum foil sheets on a clean surface. Divide the vegetable mixture evenly among the foil sheets, placing it in the center of each.
4. Top each pile of vegetables with an equal amount of the garlic herb butter mixture, spreading it gently over the veggies.
5. Fold the foil over the vegetables and seal the edges tightly to create secure packets, ensuring no steam can escape.
6. Heat the grill to medium-high (about 375°F/190°C). Place the foil packets on the grill and cook for 18-20 minutes, turning once halfway through to prevent burning.
7. Carefully remove the packets from the grill, let them cool slightly, then open carefully to avoid steam burns.
8. Serve the grilled corn and zucchini foil packets hot, garnished with extra fresh parsley or a squeeze of lemon if desired.

Chef tips

• Use heavy-duty aluminum foil to prevent tearing and avoid flare-ups on the grill.
• If you don't have fresh parsley, substitute with fresh cilantro or basil for a different but complementary flavor.
• Add a pinch of crushed red pepper flakes to the butter mixture if you want a subtle heat kick.
• For a vegan option, substitute the butter with vegan margarine or olive oil.