Best Grandpas Grilled Vegetables In Foil Recipes

FOIL-PACK VEGETABLES

Foil-Pack Vegetables image

These grill-friendly veggies make it a cinch to offer a healthful variety of produce in one dish. Their robust flavors play off each other beautifully.-Genise Krause, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 7 servings.

Number Of Ingredients 8

Ingredients

1 medium zucchini, cut into 1/2-inch pieces
1/2 large sweet onion, cut into 1-inch pieces
1 cup whole fresh mushrooms, halved
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 cup cherry tomatoes
1/3 cup Greek vinaigrette
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

Steps:

In a large bowl, combine all of the ingredients. Place mixture on a double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 18-22 minutes or until tender, turning once. , Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

GRANDPA'S GRILLED VEGETABLES IN FOIL

Grandpa's Grilled Vegetables in Foil image

My dad would make the most wonderful grilled vegetables that he pulled straight from his garden. Every summer I crave these, so I figured out how he made them, and I added a few personal touches. You can use some or all of these vegetables, and you can add some of your own, but the thing that brings it all together and makes it special are the beets.

Provided by Double L

Categories Carrot Side Dishes

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

aluminum foil
3 medium potatoes, peeled and cubed
1 onion, sliced
2 fresh beets, peeled and cubed
2 peeled carrots, cut in half crosswise, then quartered lengthwise
1 bell pepper, sliced
3 cloves garlic, minced
salt and ground black pepper to taste
¼ cup extra virgin olive oil, or as needed
1 teaspoon balsamic vinegar, or to taste

Steps:

Preheat an outdoor grill for medium heat. Lay out several pieces of aluminum foil.
Combine potatoes, onion, beets, carrots, bell pepper, and garlic in a large bowl. Season generously with salt and pepper. Drizzle generously with olive oil. Add balsamic vinegar; mix well.
Place vegetables on the aluminum foil. Wrap well, using at least 2 pieces of foil so the liquid does not leak out.
Place on the preheated grill. Cook for 15 minutes. Flip and cook for another 15 minutes. Continue cooking until the vegetables are fork-tender, 10 to 15 minutes.

Nutrition Facts : Calories 209.5 calories, Carbohydrate 28.6 g, Fat 9.6 g, Fiber 4.8 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 72.7 mg, Sugar 6 g