RECIPE FOR GRILLED VEGGIES IN FOIL RECIPES

GRILLED VEGETABLES IN FOIL RECIPE | EATINGWELL

Grilled Vegetables In Foil Recipe | EatingWell 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

Total Time 25 minutes

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, CarbohydrateContent 10.1 g, CholesterolContent 10.2 mg, FatContent 8.9 g, FiberContent 3.6 g, ProteinContent 3.4 g, SaturatedFatContent 3.1 g, SodiumContent 310 mg, SugarContent 5.4 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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