Foil Packet Grilled Vegetables Recipe

This foil packet grilled vegetable recipe is easy and delicious! Add it to your next camping trip menu.

It’s no secret that we spend a good majority of the summer either camping or firing up the grill at home for some outdoor cooking. That means we wrap A LOT of food in tin foil to make simple, tasty meals.

These root vegetable packets are a great way to add a nutritious, flavorful side to any camping meal or backyard BBQ. Just chop, wrap, and let the fire do the work!

We usually toss fresh beets into the mix for an extra pop of color, but the day we took these photos, we were out. So, just imagine this yummy side with a gorgeous, deep red hue, okay?

Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!

Grilled Vegetables in Foil

Grilling veggies is one of our favorite ways to cook them. They make a perfect, healthy side dish to any meal. These foil packets are also a delicious way to get in some extra nutrition.

Everyone can put together their own packs using their favorite veggies, making them a great option for pickier eaters, too, and cleanup is so easy!

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Supplies

• Heavy duty foil (I like Reynolds Wrap)
• Large bowl
• Sharp knife

Ingredients

• Salt and pepper – the simple, must-have seasonings that bring it all together.
• Carrots, sliced – sweet, slightly crunchy, and packed with vitamin C to keep you going on those long hikes.
• Sweet potato, sliced – naturally sweet and loaded with nutrients.
• Beets, sliced – earthy, vibrant, and full of antioxidants.
• White potatoes – because no foil packs are complete without a hearty, starchy component.
• White onion – they caramelize beautifully, adding a rich, slightly sweet depth to the dish.
• Butter – melts into everything, creating a luscious, natural flavor boost.

Instructions

1. Toss all ingredients in a large bowl, making sure everything is evenly coated with butter, salt, and pepper.

2. Lay out foil sheets and divide the veggie mixture evenly between them.

3. Fold the long sides of the foil together, then roll up the edges to seal the packets securely.

4. Cook on medium heat over a charcoal grill, campfire, or gas grill for about 45 minutes, or until the veggies are fork-tender.

5. Carefully open packets (watch out for steam!) and dig in.

Optional ingredients

The possibilities are endless!

• Green beans, red potatoes or parsnips
• Bell peppers, mushrooms or cherry tomatoes
• Yellow squash, medium zucchini or brussel sprouts
• Yellow onions or red onion
• Really, any of your favourite veggies can be used!
• There are lots of different ways to season your veggie foil packets. Try fresh herbs, such as thyme leaves, or a few cloves of garlic. You can even add a lemon pepper blend, with a splash of lemon juice for some extra acidity.
• Sprinkle a little parmesan cheese over everything once the foil pack vegetables are cooked through.
• Create full foil packet meals by adding a protein like cubed chicken breast or chicken sausage in with your veggies.

Tips and Tricks

• Use heavy-duty foil or a double layer of regular foil to prevent tears and leaks.
• Add a drizzle of olive oil for an extra touch of richness.
• Cut larger vegetables into smaller pieces for even cooking. Smaller vegetables can be left whole, as long as the pieces are relatively uniform in size.
• Chop up your vegetables at home, throw them into a large freezer bag, and when you’re ready to go when you get to the campground.
• For a flavor twist, try adding fresh herbs or a few cloves of garlic before sealing the packet.
• Instead of just using salt and pepper, add a lemon pepper blend, Italian seasoning, or a splash of lemon juice.
• Sprinkle a little parmesan cheese over everything once the foil pack vegetables are cooked through.

Now go grab your veggies, some aluminum foil, and enjoy this easy recipe on your next camping trip!

If you love these foil packet grilled vegetables, please share them on Facebook and Pinterest so others can enjoy too!