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Grilled vegetables in foil packs ready to eat.

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!

Yield: 6 1x
Prep: 15 minutesCook: 20 minutesTotal: 35 minutes


  • 1 pound baby Yukon gold and/or red potatoes, washed and diced
  • 3 medium sweet potatoes, peeled and diced
  • 23 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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  1. In a large bowl, toss the baby potatoes and sweet potatoes with the oil, salt, pepper, garlic powder, fresh thyme, and fresh rosemary.
  2. 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.
  3. Divide the vegetables evenly between the foil pieces, mounding them in the center of each piece. Crimp and seal the foil packets.
  4. Preheat a gas or charcoal grill for direct cooking over medium-high heat. Or preheat the oven to 400°F.
  5. 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.
  6. Be careful when opening the foil packets, as steam will escape. Serve immediately.


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

Best way to reheat leftovers: While you can microwave cooked vegetables, the texture will be a bit soggy. I recommend using a toaster oven, air-fryer, or oven to reheat the cooked vegetables.

© Author: Rachel Tiemeyer
Cuisine: American Method: Roasted