Grilled Vegetables in Foil Packs
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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!
Why We Love Grilled Vegetables in Foil Packs
There is a lot to love about grilling vegetables this way:
- There are no dishes! Simply throw away the foil when you’re done.
- Grilling vegetables brings out a delicious flavor, similar to roasting vegetables in the oven.
- It’s a great way to use up leftover, random vegetables in the fridge.
- It’s fun! These are great to make alongside grilling recipes.
What Vegetables Are Good for Grilling?
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:
- Brussels sprouts
- Sweet potatoes
- Yukon gold potatoes
- Red onion
Other ideas are beets, butternut squash, bell peppers, parsnips, and radishes.
How to Make Vegetables Grilled in Foil
Season the Vegetables
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.
Wrap the Veggies in Foil
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.
Grill the Vegetables
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.
Can I Bake Vegetable Foil Packs in the Oven??
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.
Recipes to Serve with Grilled Vegetables
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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 wonderfully complex and intense flavors. We can’t wait to show you how to grill veggies in foil!
- 1 pound baby Yukon gold and/or red potatoes, washed and diced
- 3 medium sweet potatoes, peeled and diced
- 2–3 tablespoons olive oil or avocado oil (enough to coat all the vegetables)
- 1 1/2 teaspoons Kosher or sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
- 1/4 teaspoon fresh thyme leaves or 1 pinch dried thyme
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- In a large bowl, toss the baby potatoes and sweet potatoes with the oil, salt, pepper, garlic powder, fresh thyme, and fresh rosemary.
- Tear off six 1-foot-long pieces of heavy-duty foil or six 2-foot-long pieces of regular aluminum foil and fold them over to create a double layer of insulation.
- Divide the vegetables evenly between the foil pieces, mounding them in the center of each piece. Crimp and seal the foil packets.
- 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. Or bake for 20 minutes in preheated oven.
- Be careful when opening the foil packets, as steam will escape. Serve immediately.
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