Best Foil Packet Veggies On The Grill Recipes

GRILLED VEGETABLES IN FOIL

Grilled Vegetables In Foil image

Grilled vegetables in foil is a great recipe to have on hand when camping or cooking over an open fire, but it's also nice on your backyard gas grill too. Here, we cook asparagus, mini peppers and zucchini together with a hint of garlic and butter. Delicious!

Provided by Jasmine Smith

Categories Healthy Bell Pepper Side Dish Recipes

Time 25m

Number Of Ingredients 10

Ingredients

1 pound asparagus, trimmed and diagonally cut into 2-inch pieces
1 pound sweet mini peppers, stemmed, seeded and halved lengthwise
2 medium zucchini, diagonally cut into 1/2-inch half-moons
2 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
¾ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons unsalted butter, softened
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh chives

Steps:

Preheat a gas grill to medium-high (400-450 degrees F). (Or, for a charcoal grill, build a fire with coals in the bottom center of the grill and let it burn down to medium-high heat, about 400-450 degrees F.)
Toss asparagus, mini peppers, zucchini, oil, garlic, salt and pepper in a large bowl until evenly coated. Divide the mixture evenly among 6 sheets of foil. Working with 1 foil sheet at a time, bring up 2 sides of the foil to meet in the center. Create a tight 1/2-inch fold to seal. Fold over 1 more time, making sure to leave space in the packet between the vegetables and the foil. Fold the other sides of the foil in, creating a sealed foil rectangle.
Place the foil packets, sealed-side up, on the grill rack; grill, covered, for 4 minutes. Flip the packets; grill until the vegetables are tender, about 4 minutes more. Remove from the grill.
Stir butter, parsley and chives together in a small bowl. Carefully open the foil packets. Place 1 teaspoon butter mixture in each packet; reseal the packets and let stand until the butter melts, about 1 minute.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 10.1 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 3.6 g, Protein 3.4 g, SaturatedFat 3.1 g, Sodium 310 mg, Sugar 5.4 g

FOIL WRAPPED VEGGIES

Foil Wrapped Veggies image

Really yummy mixed fall veggies grilled in a foil packet. You'll want to use multiple packets to keep them all to a manageable size. Open the finished packets carefully - the veggies are HOT! Enjoy!

Provided by Marni Rachmiel

Categories Side Dish Vegetables Sweet Potatoes

Time 45m

Yield 10

Number Of Ingredients 9

Ingredients

2 ½ pounds new potatoes, thinly sliced
1 large sweet potato, thinly sliced
2 Vidalia onions, sliced 1/4 inch thick
½ pound fresh green beans, cut into 1 inch pieces
1 sprig fresh rosemary
1 sprig fresh thyme
2 tablespoons olive oil
salt and pepper to taste
¼ cup olive oil

Steps:

Preheat grill for high heat.
In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat.
Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly.
Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 34.8 g, Fat 8.3 g, Fiber 5.4 g, Protein 3.9 g, SaturatedFat 1.2 g, Sodium 35.1 mg, Sugar 5 g

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