ROASTING VEGETABLES IN FOIL RECIPES
GRANDPA'S GRILLED VEGETABLES IN FOIL RECIPE | ALLRECIPES
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
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 VEGETABLES IN FOIL RECIPE | EATINGWELL
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
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
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