Grilled Vegetables in Foil Packets
Spices:
2 cloves garlic, minced
2 tablespoon olive oil (plus or minus)
¼ teaspoon dried rosemary
1/2 teaspoon Kosher salt
black pepper
smoked paprika
butter (melted)
Ingredients
3 medium sweet potatoes, cut into ½-inch cubes (small)
2 cups broccoli stalks or cauliflower stalk (large chunks)
2 cups carrots or squash (optional)
1 small red onion, chopped
1 bell pepper, cut into ½-inch pieces
Easy grilled vegetables in foil packets are perfect for summer. Make these delicious vegetables without turning on your oven and heating up your house!
Serves 4
Place sweet potatoes, broccoli or cauliflower, carrots or squash, onion, and bell pepper in a large bowl. Toss with garlic, olive oil, rosemary, salt, and pepper until everything is well distributed. Add melted butter on top.
Tear off 8 sheets of foil that are large enough to hold ¼ of the vegetables. Lay two sheets on top of each other to make a double layer of foil. Spray the top foil sheet with cooking spray, and scoop ¼ of the vegetables onto it. Fold up the sides of the foil and twist to seal. Repeat with the remaining foil and veggies, making 4 packets total.
Warm oven to 375. Put foil packages in oven and cook 45 minutes. Check for doneness of potatoes.
Note:
Alternate cooking: Heat a gas grill to low heat. Cook vegetables over low heat for about 15 minutes, or until tender. Be careful when opening foil packets, as hot steam may escape.