EASY GRILLED VEGETABLES IN FOIL RECIPES

GRANDPA'S GRILLED VEGETABLES IN FOIL RECIPE | ALLRECIPES

Grandpa's Grilled Vegetables in Foil Recipe | Allrecipes image

My dad would make the most wonderful grilled vegetables that he pulled straight from his garden. Every summer I crave these, so I figured out how he made them, and I added a few personal touches. You can use some or all of these vegetables, and you can add some of your own, but the thing that brings it all together and makes it special are the beets.

Provided by Double L

Categories Side Dish Vegetables Carrots

Total Time 1 hours 15 minutes

Prep Time 35 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

aluminum foil
3 medium potatoes, peeled and cubed
1 onion, sliced
2 fresh beets, peeled and cubed
2 peeled carrots, cut in half crosswise, then quartered lengthwise
1 bell pepper, sliced
3 cloves garlic, minced
salt and ground black pepper to taste
¼ cup extra virgin olive oil, or as needed
1 teaspoon balsamic vinegar, or to taste

Steps:

Preheat an outdoor grill for medium heat. Lay out several pieces of aluminum foil.
Combine potatoes, onion, beets, carrots, bell pepper, and garlic in a large bowl. Season generously with salt and pepper. Drizzle generously with olive oil. Add balsamic vinegar; mix well.
Place vegetables on the aluminum foil. Wrap well, using at least 2 pieces of foil so the liquid does not leak out.
Place on the preheated grill. Cook for 15 minutes. Flip and cook for another 15 minutes. Continue cooking until the vegetables are fork-tender, 10 to 15 minutes.

Nutrition Facts : Calories 209.5 calories, CarbohydrateContent 28.6 g, FatContent 9.6 g, FiberContent 4.8 g, ProteinContent 3.5 g, SaturatedFatContent 1.4 g, SodiumContent 72.7 mg, SugarContent 6 g

GRILLED VEGETABLE FOIL PACKS RECIPE - PILLSBURY.COM

Grilled Vegetable Foil Packs Recipe - Pillsbury.com image

Looking for the perfect side dish for your family dinner? Make veggies on the grill in foil. Check your fridge and use up whatever produce you have on hand for a fresh addition to your menu. Zucchini, onion, carrots, potatoes, and corn are great veggie foil packets. Plus, using the grill will help deepen the vegetables' flavor. Throw these lightly seasoned veggie foil packets together in 10 minutes for a fresh side dish hot off the grill.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 ears fresh sweet corn, husks removed, each cut into 4 pieces
4 small (new) red potatoes (about 1/2 lb.), each cut in half
2 carrots, cut diagonally into 1 to 1 1/4-inch chunks
1 medium zucchini, cut into 1-inch chunks
1 medium onion, cut into thin wedges
1/4 cup butter, melted
2 tablespoons Dijon mustard
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat grill. In large bowl, combine corn, potatoes, carrots, zucchini and onion. In small bowl, combine all remaining ingredients; mix well. Pour butter mixture over vegetables; toss to coat. Cut four 18x12-inch pieces of heavy-duty foil. Divide vegetable mixture evenly onto center of each cut foil piece. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
When ready to grill, place packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 25 to 35 minutes or until vegetables are tender.
To serve, open packets carefully to allow steam to escape.

Nutrition Facts : FatContent 2 , ServingSize 1/4 of Recipe

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