Grilling: Foil Pack Vegetables on the Grill

Notes

Grilling vegetables in foil packets works because the steam created inside the foil helps cook the vegetables gently, preserving their nutrients and natural flavors. To avoid common mistakes, ensure your grill is preheated properly to avoid vegetables steaming rather than grilling. Also, don't overcrowd your foil packets; allow space for the vegetables to cook evenly. For safety, always use oven mitts when handling hot foil packets to prevent burns. These packets can be assembled ahead of time and refrigerated for up to 2 hours before grilling, making prep easier. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Steps

1. 1 Preheat your grill to medium heat, around 375°F.
2. 2 Wash and chop your vegetables into uniform pieces for even cooking.
3. 3 Lay out large sheets of aluminum foil, about 12 inches square.
4. 4 Lightly oil the foil to prevent sticking.
5. 5 Distribute the vegetables evenly across the foil.
6. 6 Season generously with salt, pepper, and your choice of herbs or spices.
7. 7 Drizzle olive oil or melted butter over the vegetables.
8. 8 Fold the foil over the vegetables to create a sealed packet.
9. 9 Place the foil packets on the preheated grill.
10. 10 Cook for 15-20 minutes, flipping halfway through.
11. 11 Check for doneness by peeking into a packet; vegetables should be tender.
12. 12 Carefully open the packets to avoid steam burns.
13. 13 Transfer to a serving dish and garnish with fresh herbs if desired.
14. 14 Serve immediately while warm and flavorful.