Best Mixed Grill In Foil Recipes

GRILLED GARDEN VEGETABLE MEDLEY FOIL PACK

Grilled Garden Vegetable Medley Foil Pack image

For a simple, fuss-free side dish, make our grilled potatoes and vegetables in foil. With only ten minutes of prep, this side is best prepared just before you fire up the grill. This keeps your potatoes fresh for a delicious outcome! Consider pairing our grilled potatoes and vegetables in foil with your favorite protein for the ultimate summer meal. Best part? The foil keeps the veggies tender and makes the clean-up a snap!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 medium Yukon gold potatoes, cut into 1/8-inch slices
1 1/2 cups baby-cut carrots
4 ounces green beans
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic pepper
1/4 teaspoon ground cumin

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.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 4 g, TransFat 0 g

FOIL WRAPPED VEGGIES

Foil Wrapped Veggies image

Really yummy mixed fall veggies grilled in a foil packet. You'll want to use multiple packets to keep them all to a manageable size. Open the finished packets carefully - the veggies are HOT! Enjoy!

Provided by Marni Rachmiel

Categories Side Dish Vegetables Sweet Potatoes

Time 45m

Yield 10

Number Of Ingredients 9

Ingredients

2 ½ pounds new potatoes, thinly sliced
1 large sweet potato, thinly sliced
2 Vidalia onions, sliced 1/4 inch thick
½ pound fresh green beans, cut into 1 inch pieces
1 sprig fresh rosemary
1 sprig fresh thyme
2 tablespoons olive oil
salt and pepper to taste
¼ cup olive oil

Steps:

Preheat grill for high heat.
In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat.
Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly.
Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 34.8 g, Fat 8.3 g, Fiber 5.4 g, Protein 3.9 g, SaturatedFat 1.2 g, Sodium 35.1 mg, Sugar 5 g

MIXED GRILL IN FOIL

Mixed Grill in Foil image

Provided by Shizuo Tsuji

Categories dinner, project, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound sea bass fillets or fillets of other white-fleshed fish, skin on or off as you wish
Coarse salt
1/2 pound medium-sized shrimp
1/2 pound chicken thigh meat
8 large mushrooms
2 ounces butter
1 thinly sliced lemon
2 tablespoons sake
Light soy sauce

Steps:

Cut the fish fillets crosswise into portions approximately 4 ounces. Salt them and set aside.
Shell and devein shrimp. Leave tails attached.
Cut chicken into 1-inch or slightly larger pieces and score each a few times.
Clean mushrooms and slice. Reserve stems for use in stocks or soups.
Preheat oven to 475 degrees or, if cooking over coals, make sure they are red hot with no flame.
Butter the centers of four 12-inch squares of aluminum foil. In the center of each square, place a portion of fish fillet. On top and around it arrange shrimp, chicken and mushroom slices. Top with a pat of butter and a lemon slice. Sprinkle the sake evenly over each portion. Fold up into packets and crimp edges so each packet is tightly sealed.
Place packets on grill above coals and grill for 10 minutes. Do not turn. If using oven, bake for 15 to 20 minutes. Serve hot on individual plates with light soy sauce.