Name: Foil Packet Grilled Vegetables
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 3 small red beets, sliced; 20 small potatoes, sliced; 2 large carrots, sliced; 4 Tbsp butter; 2 tsp seasoning salt; 2 Tbsp fresh parsley, for garnish

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

For anyone focusing on healthy eating, or a low-calorie diet, increasing your vegetable intake is an important place to start. There are plenty of simple ways to do that and today I’m sharing one especially easy idea with you.

Too busy to make this right away? Pin it for later! Pin this recipe to your favorite board on Pinterest to save it for later.

Table of Contents

Grilling veggies is one of my favourite ways of cooking them when we’re camping or barbequing. They make a perfect, healthy side dish to any meal.

It’s also an easy way to get some great nutrition into my family. Everyone can put together their own packs, making them a great option for pickier eaters, and clean up is a breeze! I especially love serving them with a barbeque salmon meal.

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Supplies

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

Grilled Vegetables in Foil

Ingredients

Red beets, sliced
Potatoes, sliced
Carrots, sliced
Butter
Seasoning salt
Fresh parsley, for garnish

Use about one cup each of beets, potatoes and carrots that are sliced into rounds.

Directions

1. Wash and slice the root vegetables.

2. Create a foil packet from aluminum foil torn to about 14″ in length.

3. Place the vegetables in the center of the foil, top with butter and salt.

4. Seal edges of the packet by pulling up the long sides of the foil and creating a 2-inch fold at the top.

5. Fold up the sides of foil with a double fold to lock in all of the ingredients.

6. Heat grill to medium-high heat and place packets on the BBQ.

7. Bake for 45 minutes or until a fork can easily pierce the vegetables.

8. Open packets carefully and garnish with parsley before serving.

Optional ingredients

Green beans
Yellow squash
Sweet potatoes
Medium zucchini
Bell pepper strips
Brussel sprouts
Yellow onions
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 for foil packet cooking

Be sure to cut up any larger vegetables. Smaller vegetables can be left whole, as long as the pieces are relatively uniform in size.
It’s important to use something to prevent the vegetables from sticking to the foil, but it doesn’t have to be butter. Try tossing everything in a bit of olive oil or use cooking spray directly on the foil.
I find that the best vegetables to use in this foil packet recipe are root vegetables. However, whatever type of vegetables you use, make sure they will cook at approximately the same rate.
Smaller pieces mean a faster cooking time.
The sheets of foil need to be big enough to fold over, so you don’t want to overstuff! Keep your vegetables in a single layer to be sure they cook evenly.
Save the foil by putting all the vegetables into a grill basket, then onto the barbeque or gas grill, and cook over medium heat.
Vegetable kabobs are a great alternative to veggie foil packs. Just combine vegetables on skewers, season with a little salt and black pepper, and place directly on the grill.

Whether it’s the main dish or a side dish, and whatever combination of different vegetables you choose, this easy recipe for grilled vegetable foil packs is going straight to the top of your favourites list.