A delightful and easy-to-make grilled vegetable dish, perfect for summer gatherings.
Preheat your oven to 400°F (200°C). Arrange the bacon slices on a broiler pan rack and bake until crispy, about 10-15 minutes.
Keep an eye on the bacon to avoid overcooking; you want it crispy but not burnt.
While the bacon cooks, cut the corn kernels off the cobs and place them in a mixing bowl.
Use a sharp knife and a steady hand to easily remove the kernels.
Dice the bell pepper, slice the zucchini, and chop the onion. Add them to the bowl with the corn.
Try to cut the vegetables into similar sizes for even cooking.
Season the vegetables with freshly ground black pepper and toss to combine.
Adjust the seasoning to your taste preference.
Cut two large pieces of aluminum foil. Divide the vegetable mixture evenly between them.
Use heavy-duty foil to prevent tearing during grilling.
Dot each packet with 2 tablespoons of butter, then fold the foil to seal tightly.
Ensure the packets are sealed well to trap steam and cook the vegetables evenly.
Place the packets on a preheated grill and cook for 15-20 minutes, turning occasionally.
Check one packet to ensure the vegetables are tender before removing from the grill.
Carefully open the packets and sprinkle the crumbled bacon over the vegetables. Serve immediately.
Be cautious of the hot steam when opening the packets.
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