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
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!
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.