Grandpas Grilled Vegetables In Foil Recipes
GRILLED VEGETABLES IN FOIL
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
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
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- Choose your vegetables. Any type of vegetable is okay for the grill, although variations in cooking times mean you may want to group specific vegetables together to avoid a packet that contains some mushy veggies and some crisp veggies.
- Tear off as many large pieces of aluminum foil as you have groups of vegetables. Make sure each piece is big enough to encase the specific group of vegetables completely.
- If you'd like, you can marinate vegetables in the refrigerator for several hours before grilling them. Otherwise, try slicing the vegetables and tossing them in a bowl with olive oil and fresh or dried herbs such as rosemary, thyme, and basil.
- Use a pastry brush to paint the foil with olive oil before you add the vegetables. The oil further coats the vegetables and prevents them from sticking to the foil.
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