Grilled Vegetables in Foil Packs

Grilled Vegetables in Foil are a healthy, easy and simple side dish. Plus they are fun! Roasting vegetables brings out wonderful flavor. We can’t wait to show you how to grill veggies in foil!

To be honest, I use my own custom vegetable mixture every time. We’ve written a simple recipe below but you can experiment with whatever veggies you have on hand.

My personal favorite veggies to grill are:

• Carrots
• Brussels sprouts
• Sweet potatoes
• Broccoli
• Yukon gold potatoes
• Red onion

Other ideas are beets, butternut squash, bell peppers, parsnips, and radishes.

How to Make Vegetables Grilled in Foil

Start by cutting up your vegetables into similar-sized pieces. This helps ensure that they will cook evenly.

In a large bowl, toss the vegetables in olive oil or avocado oil. Then add seasonings.

Grilling vegetables will bring out the incredible flavor in them, so you really don’t need a ton of seasonings! We keep it simple with salt, pepper, garlic powder, and perhaps a few fresh herbs. You can always add more seasoning at the end.

If you are itching to spice them up or add more flavor, here are some ideas:

Add fresh or dried herbs: I love to toss in some fresh thyme stems or sprinkle on chopped chives, dill, or sage. I prefer to add fresh basil or parsley at the end rather than roasting those tender herbs. Tip: If you are using dried, use less than fresh because the flavor is stronger.

Experiment with spices: Paprika, Old Bay seasoning, Italian seasoning, cumin, chili powder, onion powder, celery salt, crushed red pepper flakes, etc. are all good options to try.

Scoop about 1 cup of veggies onto a sheet of heavy-duty foil.

If you don’t have heavy-duty foil, I’d recommend using two sheets of foil to ensure it doesn’t rip.

Bring the ends of the foil together and seal it up as much as possible.

Now the fun part… grilling!

Preheat a gas or charcoal grill for direct cooking over medium-high heat. Or preheat the oven to 400°F.

Place the foil packets on the grill and cook for about 20 minutes, until the vegetables are tender and starting to caramelize in spots.

Using tongs, remove the foil packs and let them cool until they can be handled and not burn.

You bet! Simply bake them in the oven for 20 minutes at 400 degrees. If the potatoes aren’t soft, bake another 5-10 minutes.

How to Store & Reheat Roasted Vegetables

I love making a huge batch and munching on the veggies throughout the week.

To Store: Place the cooked veggies in an airtight container and refrigerate for 3-5 days. We do not recommend freezing the cooked vegetables.

To Reheat: While you can microwave cooked vegetables, the texture will be a bit soggy. I recommend using a toaster oven or oven to reheat the cooked vegetables.