Grilled Vegetables In Foil Food

GRILLED GARDEN VEGETABLE MEDLEY FOIL PACK

Grilled Garden Vegetable Medley Foil Pack image

For a simple, fuss-free side dish, make our grilled potatoes and vegetables in foil. With only ten minutes of prep, this side is best prepared just before you fire up the grill. This keeps your potatoes fresh for a delicious outcome! Consider pairing our grilled potatoes and vegetables in foil with your favorite protein for the ultimate summer meal. Best part? The foil keeps the veggies tender and makes the clean-up a snap!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 medium Yukon gold potatoes, cut into 1/8-inch slices
1 1/2 cups baby-cut carrots
4 ounces green beans
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic pepper
1/4 teaspoon ground cumin

Steps:

Heat coals or gas grill for direct heat. Spray 24x18-inch piece of heavy-duty aluminum foil with cooking spray.
Toss all ingredients in large bowl. Spoon mixture onto foil. Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packet 4 to 6 inches from medium heat 20 to 25 minutes, turning packet over after 10 minutes, until vegetables are tender.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 4 g, TransFat 0 g

GRILLED VEGETABLES IN FOIL

Grilled Vegetables In Foil image

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

Time 25m

Number Of Ingredients 10

Ingredients

1 pound asparagus, trimmed and diagonally cut into 2-inch pieces
1 pound sweet mini peppers, stemmed, seeded and halved lengthwise
2 medium zucchini, diagonally cut into 1/2-inch half-moons
2 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
¾ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons unsalted butter, softened
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh chives

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, Carbohydrate 10.1 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 3.6 g, Protein 3.4 g, SaturatedFat 3.1 g, Sodium 310 mg, Sugar 5.4 g

GRANDPA'S GRILLED VEGETABLES IN FOIL

Grandpa's Grilled Vegetables in Foil image

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

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

aluminum foil
3 medium potatoes, peeled and cubed
1 onion, sliced
2 fresh beets, peeled and cubed
2 peeled carrots, cut in half crosswise, then quartered lengthwise
1 bell pepper, sliced
3 cloves garlic, minced
salt and ground black pepper to taste
¼ cup extra virgin olive oil, or as needed
1 teaspoon balsamic vinegar, or to taste

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, Carbohydrate 28.6 g, Fat 9.6 g, Fiber 4.8 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 72.7 mg, Sugar 6 g

GRILLED VEGETABLES

Grilled Vegetables image

what a nice side dish for chicken or fish, and no clean up Skip the butter, lighten up on the olive oil, add much more garlic, add onions, sweet potatoes. And skip the green pepper!

Provided by chia2160

Categories Vegetable

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 zucchini, sliced
2 yellow squash, sliced
1 red pepper, cut into cubes
1 lb mushroom, halved
1 onion, halved and sliced
2 cups broccoli florets
2 cups cauliflower florets
lightly sprinkle with olive oil
3 tablespoons fresh lemon juice
8 garlic cloves
1 tablespoon chopped fresh basil
1/4 cup chopped parsley
1/2 teaspoon oregano
salt, pepper

Steps:

layer 2 large sheets of heavy duty tin foil.
add vegetables.
combine dressing ingredients, drizzle over vegetables.
fold sides of tin foil, seal tightly.
grill covered over medium heat for 30 minutes, turning packet once.
cut foil and serve.

Nutrition Facts : Calories 57.4, Fat 0.8, SaturatedFat 0.2, Sodium 26.3, Carbohydrate 10.9, Fiber 2.8, Sugar 5.5, Protein 4.6

SENSATIONAL FOIL-PACK VEGETABLES

Sensational Foil-Pack Vegetables image

Scootch over the burgers to make room for foil-pack vegetables on the grill! This Sensational Foil-Pack Vegetables dish steams in its own juices.

Provided by My Food and Family

Categories Home

Time 20m

Yield 6 servings, 3/4 cup each

Number Of Ingredients 6

Ingredients

1 each red and yellow pepper, cut into 1-1/2 inch pieces
1 zucchini, cut into 1-1/2-inch chunks
1 cup fresh mushroom
1 cup large cherry tomatoes
1/4 cup KRAFT Lite Zesty Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese

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.

Nutrition Facts : Calories 40, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 2.5 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

FOIL WRAPPED VEGGIES

Foil Wrapped Veggies image

Really yummy mixed fall veggies grilled in a foil packet. You'll want to use multiple packets to keep them all to a manageable size. Open the finished packets carefully - the veggies are HOT! Enjoy!

Provided by Marni Rachmiel

Categories Side Dish Vegetables Sweet Potatoes

Time 45m

Yield 10

Number Of Ingredients 9

Ingredients

2 ½ pounds new potatoes, thinly sliced
1 large sweet potato, thinly sliced
2 Vidalia onions, sliced 1/4 inch thick
½ pound fresh green beans, cut into 1 inch pieces
1 sprig fresh rosemary
1 sprig fresh thyme
2 tablespoons olive oil
salt and pepper to taste
¼ cup olive oil

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.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 34.8 g, Fat 8.3 g, Fiber 5.4 g, Protein 3.9 g, SaturatedFat 1.2 g, Sodium 35.1 mg, Sugar 5 g

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