Grilled Vegetable Packets Food

GRILLED VEGETABLE PACKETS

Steps:

• In a large bowl, mix all veggies and spices together (except butter).
• Put the veggies on 2 (12x12-inch) pieces of heavy foil.
• Dot each with 2 Tbsp butter.
• Bring ends of foil together, twist to seal(Can poke small holes in the TOP part ONLY! if desired, but is not necessary).
• Grill packets over hot coals for 15-20 minutes, or until veggies are tender.
• Serve hot -- delicious!.
• **NOTE** olive oil may be replaced for the butter, but the taste won't be as good!.

GRILLED VEGETABLE PACKETS

Steps:

• Heat grill. In a large bowl, combine corn, potatoes, carrots, zucchini and onion.l
• In a small bowl, combine all remaining ingredients; mix well.
• Pour butter mixture over veggies; toss to coat. (I have use Olive Oil instead of butter, personal perference)
• Cut 4 (18 x 12") pieces of heavy-duty foil. Place veggies evenly on foil. Wrap each packet 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 charcoal 4 to 6" from coals.
• Cook 25 to 35 minutes or until veggies are tender.
• To serve, open packets carefully to allow steam to escape.
• *I have use the new foil packets from Reynolds wrap and just put all the veggies in there instead of individual packets.

GRILLED VEGGIE PACKET

Steps:

• Mix together all the vegetables in a large bowl.
• Take two pieces of double layered heavy duty foil (18-inches square) and lay one on top of the other.
• Put the vegetables in the center of the foil.
• Mix together the dressing ingredients; drizzle over the vegetables.
• Fold the foil around and over the vegetables and seal tightly.
• Grill, covered, over medium heat for 30-35 minutes or until the vegetables are tender, turning once.

MEDITERRANEAN VEGGIE PACKETS

Steps:

• PREHEAT oven to 450 degrees F or grill to medium-high.
• CENTER half of the cauliflowerettes, broccoli and carrots on each sheet of Reynolds Wrap Aluminum Foil. Sprinkle with salt and pepper. Combine olive oil, garlic, oregano and balsamic; pour over vegetables on both sheets of foil. Top each with 2 ice cubes.
• BRING up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.
• BAKE 20 minutes on a cookie sheet in oven OR GRILL 9 to 11 minutes in covered grill.

HEALTHY GRILLED SUMMER VEGETABLE SPAGHETTI FOIL PACK

Steps:

• Prepare a grill for medium heat.
• Toss together the tomatoes, eggplant, zucchini, pesto, olives, garlic, olive oil, crushed red pepper and 1 teaspoon salt in a large bowl.
• Combine the wine with 2 cups water in a large measuring cup or bowl.
• Tear four 16-inch pieces of 18-inch-wide heavy duty foil and arrange on a work surface. Evenly divide the spaghetti among the 4 pieces of foil, placing it in the center of each piece and leaving plenty of room on the short ends. Evenly divide the vegetable mixture among the foil, spooning it on top of the spaghetti. Fold up the sides and ends of each piece of foil to make a canoe shape. Pour 3/4 cup of the wine mixture into each packet. Keeping the folded sides up, tightly crimp the edges together so the packets remain canoe-shaped. This will prevent leaking and allow for space at the top of each packet.
• Put the packets on the grill, close the grill lid and cook 24 minutes, changing the position of the packets on the grill about halfway through. Remove from the grill and let rest for 10 minutes.
• Carefully open each packet. The pasta should be al dente and the vegetable mixture saucy. Stir 2 tablespoons Parmesan into each serving. Transfer the pasta and sauce to 4 serving bowls and top with the basil.

GRILLED FISH & VEGETABLE PACKETS

Steps:

• Heat grill to medium heat.
• Reserve 1/4 cup basil leaves; cut remaining basil into thin slices. Place zucchini on centers of 4 large sheets heavy-duty foil; top with fish, sliced basil and tomatoes. Drizzle with dressing. Fold to make 4 packets.
• Grill 10 to 15 min. or until fish flakes easily with fork. Carefully open packets; top fish with reserved basil leaves. Serve with rice.

POCKET VEGGIES

Steps:

• Combine the peppers, carrots and beans; place on a double thickness of heavy-duty foil (about 24 in. x 12 in.). Top with tomatoes. , In a small bowl, whisk the vinegar, oil, oregano and pepper. Pour over vegetables. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape.

GRILLED TILAPIA AND VEGETABLE PACKETS

Steps:

• Heat grill to medium heat.
• Sprinkle fish with five-spice powder. Place 1 fish fillet on center of each of 4 large sheets heavy-duty foil sprayed with cooking spray. Top with vegetables. Drizzle evenly with 1/4 cup dressing. Fold to make 4 packets.
• Grill 8 to 10 min. or until fish flakes easily with fork and vegetables are crisp-tender.
• Place field greens on platter; top with fish. Drizzle with remaining dressing.

VEGETABLE PACKETS ON THE GRILL

Steps:

• Mix all the ingredients and add equally to 2 large sheets of aluminum foil.
• Fold and seal tightly.
• Place over hot coals.
• Cook for 12-18 minutes, turning frequently.
• Serve warm.

FOIL-PACK ZESTY GRILLED VEGGIES

Steps:

• Heat grill to medium heat.
• Combine vegetables; place half on each of 2 large sheets heavy-duty foil. Drizzle with dressing. Fold to make 2 packets.
• Grill 10 min. or until vegetables are crisp-tender, turning and gently shaking packets after 5 min.
• Cut slits in foil to release steam before opening packets. Sprinkle vegetables with cheese.

GRILLED CHEESY VEGETABLE HOBO PACKS

Steps:

• Heat grill to medium-high heat.
• Toss vegetables with dressing; spoon onto 4 large sheets heavy-duty foil. Fold to make 4 packets.
• Grill 20 min. or until vegetables are tender. Cut slits in packets to release steam before opening packets. Top ingredients in packets with cheese; let stand 2 min. or until melted.
• Open packets completely; sprinkle with cilantro. Serve with lime wedges.

SUMMER VEGETABLE GRILL PACKETS #RSC

Steps:

• Preheat your oven to 400 degrees. Place the bacon on the rack of a broiler pan and bake for 10 to 20 minutes, depending on the thickness of your bacon. You want it crisp but not burned.
• While baking the bacon, scrape the corn off the ears of corn. Combine the corn kernels, red bell pepper, sliced zucchini, and diced onion in a bowl. Sprinkle the Cavender's Greek Seasoning over the vegetables. Add some freshly ground black pepper if you would like.
• Tear off 2 12 x 12 pieces of Reynolds Wrap Aluminum Foil. (I like to use heavy duty for grilling). Place half the vegetables on each foil sheet.
• Cut the butter up into small pieces and put 2 tablespoons over each vegetable packet. Bring the ends of the foil together, fold over 3 times and twist the ends together. (Each packet serves two).
• Grill over hot coals for 15 - 20 minutes. While the veggies are grilling, crumble the bacon. When the veggies are ready, carefully open the packets (watch out for steam!) and sprinkle a slice of crumbled bacon over each packet. Serve and enjoy!