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Grilled Vegetables in Foil Packets

  • 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)
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.

  • 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.