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
FOIL WRAPPED VEGGIES
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
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
TIN FOIL VEGGIES
For 10 months and up, also great for adults. I found this recipe on a website for making baby food. You can bake it in the oven or throw it on the grill. It is very versatile, you can use whatever veggies and seasonings that you like. I usually use green beans, peas, carrots, and corn. I've never measured when making this so it is all approximate. Very good with burgers and hot dogs. My toddler and I love this. **For the spices, just use whatever you wish, to equal about 1 Tbsp., you can adjust it from there if you wish.
Provided by Legna
Categories Onions
Time 55m
Yield 2 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 146.8, Fat 13.8, SaturatedFat 1.9, Sodium 14.2, Carbohydrate 5.4, Fiber 1.4, Sugar 2.8, Protein 2.2
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