Tin Foil Veggies Food

BAKED TILAPIA WITH VEGGIES IN FOIL

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Create aluminum foil packets for each fillet. Place fish into the individual foil packets and place carrots and celery on top of each fillet. Divide vermouth and butter evenly between each pouch. Seal each foil packet and place on a baking sheet.
• Bake in the preheated oven until fish fillets flake easily with a fork, 15 to 20 minutes.

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.

TIN FOIL VEGGIES

Steps:

• Place all vegetables on a sheet of foil (or a pan if making a large batch).
• Drizzle olive oil over top (you can also use pats of butter).
• Sprinkle with spices.
• Fold up foil, leaving room for steam to build up (if using a pan, loosely place a piece of foil on the pan).
• Bake 400°F for 35 - 40 minutes or Grill on medium-high for 20-25 minutes.
• Caution when opening, very hot!

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.

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.

TIN FOIL CHICKEN & VEGGIES

Steps:

• Preheat the oven to 350°F.
• Tear off four sheets of foil (preferably heavy duty), each about 12 by 15 inches. Smear about a tablespoon of barbecue sauce in a rough rectangular shape in the middle of each sheet.
• Divide the chicken slices among the four sheets atop the barbecue sauce. Add the peppers, potatoes and any other vegetables. Drizzle another tablespoon of barbecue sauce over top.
• In half-inch pleats, fold the foil over itself first lengthwise and then crosswise to create tightly sealed packets. Note: Don't wrap the packets so tightly that the contents might poke holes in the foil.
• Place on a baking sheet and bake for 50 minutes or until chicken is fully cooked. Carefully cut open the packets. Note: Opening the hot, steam-filled packets is a job best left to adults.
• Note: Left sealed, the packet contents stay hot for a long time, making this technique a supper stabilizer for nights when everyone's on different schedules.

EASY TIN FOIL SAUSAGE AND VEGGIES DINNER

Steps:

• Cut the top off the pepper and remove the seeds. Thinly slice.
• Remove husk from corn and cut into 1 inch disks. Coarsely chop the onion.
• Cut the potatoes into small bite-sized pieces -- about 8-10 pieces per potato depending on size.
• Coin the zucchini.
• Coin the turkey sausage.
• Preheat the grill to medium heat.
• In a small bowl, stir together the olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste) seasoned salt and pepper. Stir.
• Add seasonings mixture to the veggies + meat and toss well.
• Place 2 pieces of tin foil on top of each other.
• Put a generous amount of the mixture in the center and then fold up the first piece of foil and then the next piece of foil to form a secure encasing.
• Grill covered over medium heat for 16-24 minutes (depending on heat of grill) until veggies are crisp tender.
• Remove and top with freshly chopped parsley if desired.
• OVEN: 400 degrees for around 30-35 minutes.