Foil Packet Grilled Vegetables
This foil packet grilled vegetable recipe is easy and delicious! Add it to your next camping trip menu.
Ingredients
- 3 small red beets sliced, 1/2 cup
- 20 small potatoes sliced, 2 cups
- 2 large carrots sliced, 1 cup
- 1 small sweet potato sliced, 1/2 cup
- 1 small white onion sliced, 1/2 cup
- 4 Tbsps butter
- 1 Tbsp fresh parsley for garnish
- Salt and pepper
Instructions
- Wash and slice the root vegetables.
- Create a foil packet from aluminum foil torn to about 14" in length.
- Place the vegetables in the center of the foil and top with butter and salt.
- Seal edges of the packet by pulling up the long sides of the foil and creating a 2-inch fold at the top.
- Fold up the sides of foil with a double fold to lock in all of the ingredients.
- Heat grill to medium-high heat and place packets on the BBQ.
- Bake for 45 minutes or until a fork can easily pierce the vegetables.
- Open packets carefully and garnish with parsley before serving.
Notes
- 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 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.
Tried this recipe?Let us know how it was!