On days when barbecuing calls for a full meal (rather than only salad accompaniment), try these veggies in foil packets. These are easy and adaptable to what you have on hand.
Tear a piece of aluminum foil about 16-18″ long for each person attending. Lay the foil pieces shiny side up on your counter or table. Spritz the center area of each with spray oil such as Pam (or brush with butter or oil if you prefer.)
I usually slice up potatoes, carrots, onions, and mushrooms onto each piece of foil. You can add other veggies that suit your family and guests, or are in season. If you want, you can tailor each packet to the individual’s taste.
When you have a mound of vegetables the right size for each serving, dot each with butter. Salt and pepper to taste, and add fresh snipped herbs.
Now take the long ends of the foil face together and fold them over, together, several times until they’re snug against the veggies. Smooth the packet somewhat even. On both remaining sides, fold the corners in, then roll up the foil to the veggies.
You have packets that can’t leak. If you’ve tailored these to the individual, use a permanent marker to initial them. Place in a preheated gas grill in one layer, and turn to medium low.
Depending on your grill and the size of your packets, it may take 40 minutes to cook through, so flip them over at about 20 minutes. You can check doneness by unrolling one end and peeking in. We like ours lightly crusted against the foil.
Each person can open their packet and add salt and pepper, more butter, or sour cream as desired. Great as the main side dish with steak, sausage, or whatever meat you’ve got cooking beside the packets!
Have you done foil packs like this before? What are your favorite ingredients?
I’ve started doing this with sweet potatoes in the oven to keep the drippings from getting onto the oven floor. It makes them very easy to pull out when they’re done, too, because I tent the tin foil over the top to make a little handle.
I love this idea. We don’t barbecue, but this would work just as well in the oven.
Wow, Jean. You live in HOT Texas and don’t barbecue? I have no words for that! But yes, it would work in the oven as well. I love yams–cook them more in the winter than summer for some reason.
I love these (prob. because my mom,Val`s mom in law, has been making them for years lol) but think they are best with bacon added as well…
Hiya Becky! Yep, I learned these from your mom. 🙂 Haven’t ever tried them with bacon…mmmm.
We do it with cubed sweet potato, with some peeled ginger & a sprinkling of cinnamon. I usually just drizzle it with olive oil.
That’s a completely different meal, really, but sounds oh so yummy! I’ll have to remember that one.
Wow, you all are making me hungry. I’ve done chicken with pineapple ring, green pepper, bbq sauce and a piece of swiss cheese. It was so yummy. If it wasn’t about to storm I’d fire up the grill.
Jackie, that sounds awesome, too. I’m so glad I posted this ‘recipe’ because I now have some fun variations to try!