Best Grilled Summer Veggie Foil Pack Recipes

GRILLED BUTTER-HERB VEGETABLE FOIL PACK

Steps:

• Heat gas or charcoal grill. Cut long sheet (about 24x12-inch) of heavy-duty foil. Pile yellow squash in center of foil; top with 3 of the thyme sprigs. Top with zucchini, remaining 3 thyme sprigs, the bell pepper and garlic. Cut butter into 8 pieces; place around vegetables.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packet on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning packet over once, until vegetables are crisp-tender. Carefully cut open packet, allowing steam to escape. Transfer vegetables to serving bowl; season with salt and pepper.

GRILLED VEGGIE PACKET

Steps:

• Mix together all the vegetables in a large bowl.
• Take two pieces of double layered heavy duty foil (18-inches square) and lay one on top of the other.
• Put the vegetables in the center of the foil.
• Mix together the dressing ingredients; drizzle over the vegetables.
• Fold the foil around and over the vegetables and seal tightly.
• Grill, covered, over medium heat for 30-35 minutes or until the vegetables are tender, turning once.

GRILLED SUMMER VEGGIE FOIL PACK

Steps:

• Heat gas or charcoal grill.
• In large bowl, stir together all ingredients. Cut 24-inch-long sheet of heavy-duty foil. Onto center of foil, pour vegetable mixture. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place foil packet on grill over medium heat. Cook about 25 minutes, turning once, until potatoes are tender.

GRILLED GARDEN VEGETABLE MEDLEY FOIL PACK

Steps:

• Heat coals or gas grill for direct heat. Spray 24x18-inch piece of heavy-duty aluminum foil with cooking spray.
• Toss all ingredients in large bowl. Spoon mixture onto foil. Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packet 4 to 6 inches from medium heat 20 to 25 minutes, turning packet over after 10 minutes, until vegetables are tender.

HEALTHY GRILLED SUMMER VEGETABLE SPAGHETTI FOIL PACK

Steps:

• Prepare a grill for medium heat.
• Toss together the tomatoes, eggplant, zucchini, pesto, olives, garlic, olive oil, crushed red pepper and 1 teaspoon salt in a large bowl.
• Combine the wine with 2 cups water in a large measuring cup or bowl.
• Tear four 16-inch pieces of 18-inch-wide heavy duty foil and arrange on a work surface. Evenly divide the spaghetti among the 4 pieces of foil, placing it in the center of each piece and leaving plenty of room on the short ends. Evenly divide the vegetable mixture among the foil, spooning it on top of the spaghetti. Fold up the sides and ends of each piece of foil to make a canoe shape. Pour 3/4 cup of the wine mixture into each packet. Keeping the folded sides up, tightly crimp the edges together so the packets remain canoe-shaped. This will prevent leaking and allow for space at the top of each packet.
• Put the packets on the grill, close the grill lid and cook 24 minutes, changing the position of the packets on the grill about halfway through. Remove from the grill and let rest for 10 minutes.
• Carefully open each packet. The pasta should be al dente and the vegetable mixture saucy. Stir 2 tablespoons Parmesan into each serving. Transfer the pasta and sauce to 4 serving bowls and top with the basil.