Foil Pack Vegetables Food

SENSATIONAL FOIL-PACK VEGETABLES

Steps:

• Heat grill to medium-high heat.
• Combine all ingredients except cheese. Spoon onto center of large sheet heavy-duty foil; fold to make packet.
• Grill 8 to 10 min. or until peppers and zucchini are crisp-tender, turning after 4 min.
• Cut slits in foil to release steam before carefully opening packet. Top vegetable mixture with cheese.

FOIL-PACKET MINI MEATLOAVES WITH ROOT VEGETABLES

Steps:

• Preheat a grill to medium high. Combine the beef, egg, panko, 2 tablespoons barbecue sauce, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the scallions, reserving 2 tablespoons of the greens for topping. Mix well with your hands.
• Tear off four 20-inch-long sheets of foil and lightly coat with cooking spray. Toss the potatoes, carrots and parsnips with the olive oil, thyme and a big pinch each of salt and pepper in a large bowl. Divide the vegetables evenly among the prepared foil sheets, piling them on one side of the foil. Clear a spot in the middle of the vegetables for the meatloaf.
• Divide the meat mixture into 4 pieces and shape each into a 3-by-4-inch mini meatloaf on the foil. Fold the foil over the meatloaf and vegetables; fold in the edges to form a packet.
• Grill the foil packets, 10 minutes, then flip and continue grilling until the vegetables are tender and the meatloaves are cooked through, 5 to 8 more minutes. Carefully open the packets and brush the tops and sides of the meatloaves with the remaining 1/4 cup barbecue sauce. Sprinkle with the reserved scallion greens.

FOIL-PACK VEGETABLES

Steps:

• In a large bowl, combine all of the ingredients. Place mixture on a double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 18-22 minutes or until tender, turning once. , Open foil carefully to allow steam to escape.

FOIL WRAPPED VEGETABLES

Steps:

• In a large bowl, combine the shallots, potatoes and zucchini. Drizzle with the olive oil and mix again. Add the sliced garlic, rosemary and salt and toss to coat vegetables.
• Tear off a piece of foil large enough to hold the vegetables. Place the vegetables on the foil and bring fold up the sides to form a room pouch. Place the foil pouch on a hot grill or in a preheated 425 degrees F oven and roast until potatoes are tender and caramelized, about 25 minutes.

SENSATIONAL FOIL-PACK VEGETABLES

Steps:

• Heat grill to medium-high heat.
• Combine vegetables, tomatoes and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
• Grill 8 to 10 minutes or until vegetabls are crisp-tender, turning after 4 minutes.
• Cut slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.
• KRAFT KITCHEN'S TIPS:.
• SPECIAL EXTRA: Toss vegetables and tomatoes with 1 tablespoon pesto along with the dressing. Or sprinkle cooked vegetables mixture with chopped fresh parsley just before serving.
• SUBSTITUTE: If you don't have heavy-duty foil, you can use double layer of regular foil instead.