Foil Wrapped Vegetables Food

GRILLED VEGETABLES IN FOIL

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.

GRANDPA'S GRILLED VEGETABLES IN FOIL

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.

FOIL WRAPPED VEGGIES

Steps:

• Preheat grill for high heat.
• In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat.
• Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly.
• Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender.

SHRIMP AND SUMMER VEGGIE FOIL PACKS

Steps:

• Preheat a grill over medium-high heat to 425 degrees.
• Cut 8 sheets of 12 by 14-inch heavy duty aluminum foil. Use two sheets of foil per packet.
• To a large mixing bowl add zucchini, squash, tomatoes, bell pepper, red onion, corn and shrimp.
• Drizzle over olive oil then sprinkle over garlic, 1 tsp salt, 1/2 tsp pepper, paprika, celery seed, thyme and cayenne pepper.
• Toss mixture well to evenly coat.
• Layer two sheets of foil per packet, with the first sheet of foil laying in opposite direction of the second. Divide mixture among double lined foil adding it to the center in a rectangular shape.
• Wrap up sides of first sheet of foil and roll edges several times to seal, then place second sheet going opposite length and wrap while rolling edges to seal.
• Grill until shrimp is cooked through, about 12 - 14 minutes, while filliping packets over to opposite side once halfway through grilling.
• Carefully open packets as steam will escape. Sprinkle with parsley and serve with lemon juice for spritzing.
• Recipe source: Cooking Classy

FOIL-WRAPPED SALMON AND VEGETABLES

Steps:

• Preheat oven to 350 degrees. Rinse fish; pat dry with paper towels. Cut fish into two serving-size pieces, set aside. In a small bowl, combine honey, garlic, lemon zest, lemon juice, dill and pepper; set aside.
• Tear off two 24 x 18 inch pieces of heavy foil. Place green beans in center of foil. Place fish on top of beans, drizzle with honey mixture. Bring together two opposite edges of foil; seal with double fold. Fold remaining ends to completely enclose food, allowing space for steam to build. Place foil packets on baking sheet.
• Bake for 30-40 minutes or until fish flakes easily when tested with fork. Carefully open packets to allow steam to escape. Transfer fish, beans and any honey mixture to dinner plates. Sprinkle with almonds.

BAKED SALMON FOIL PACKETS WITH VEGETABLES (+ GRILL OPTION!)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C), or preheat the grill to medium.
• Lay out 4 large squares of foil (at least 12x12 inches (30x30 cm)). Place a salmon fillet in the center of each piece of foil. Divide the veggies evenly among the foil around the salmon.
• In a small bowl, whisk together the olive oil, sea salt, black pepper, lemon juice, lemon zest, minced garlic, parsley and dill.
• Use about half of the oil mixture to brush the salmon, getting most of the garlic onto the salmon. Pour the remaining oil mixture evenly over the veggies. Lightly sprinkle more salt and pepper over the salmon and veggies.
• Fold the foil over and seal shut to form packets. Place onto a baking sheet.
• Bake for about 15-20 minutes, or grill (covered) for 13-18 minutes, until the salmon flakes easily with a fork or is done to your liking.

BAKED FISH-IN-FOIL WITH VEGETABLES

Steps:

• Pre-heat oven to 400F degrees.
• Cut fish into four equal pieces. Set aside
• In a small glass bowl whisk the olive oil, minced garlic, oregano, salt and pepper. Set aside
• Cut 8 pieces of aluminum foil that is big enough to accomodate the fish and vegetable.
• Place one piece of foil on the counter/ work surface. On the first layer add 5-6 asparagus spears. On top of the asparagus place 6 zucchini rounds. Place the fish on top of the zucchini. Top the fish with 2-3 cherry tomatoes, whole or halved.
• Season each fish and vegetable packet with garlic oregano oil.
• Top the fish with a second piece of foil. Fold both bottom and top foil pieces together tightly.
• Place the fish packets on a sheet pan and bake for 18-20 minutes.
• Carefully open fish packets away from your face, as it will release lots of hot steam.
• Completely remove the top foil. You can either serve the fish in foil packets or slide the fish and vegetables onto a plate. Add a lemon slice and fresh cilantro to each packet

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.