Grilled Vegetables in Foil

Why You’ll Love This Recipe

Grilled vegetables in foil are both delicious and versatile. The foil packet method helps lock in moisture, keeping the vegetables juicy while allowing the seasonings to infuse each bite. The combination of zucchini, yellow squash, bell peppers, and red onion creates a colorful, nutrient-packed side that pairs well with almost any main dish. Plus, the preparation is quick and simple—just chop, season, wrap, and grill. It’s the perfect addition to any outdoor meal or an easy side for a busy weeknight.

Ingredients

• 1 zucchini, thickly sliced
• 1 yellow squash, thickly sliced
• ½ red onion, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons minced garlic
• 1 tablespoon olive oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Vegetables: Wash and slice the zucchini and yellow squash into thick slices. Cut the red onion and bell peppers into chunks. Place all the vegetables in a large mixing bowl.
2. Season the Vegetables: Drizzle the vegetables with olive oil, then sprinkle with salt, pepper, and minced garlic. Toss everything together to ensure the vegetables are evenly coated with the oil and seasonings.
3. Create the Foil Packet: Tear off a large sheet of aluminum foil (about 18 inches). Add the seasoned vegetables to the center of the foil and fold up the sides to create a sealed packet. Be sure the packet is tightly sealed to keep the steam in as the vegetables cook.
4. Grill the Vegetables: Preheat your grill to medium heat. Place the foil packet on the grill and cook for 15-20 minutes, turning occasionally, until the vegetables are tender and slightly charred.
5. Serve: Carefully open the foil packet (watch out for hot steam) and serve the grilled vegetables immediately.

Servings and Timing

• Servings: Approximately 4 servings
• Prep time: 10 minutes
• Grill time: 15-20 minutes

Variations

• Add Herbs: Fresh herbs such as rosemary, thyme, or basil can be added for extra flavor. Just sprinkle them over the vegetables before sealing the foil packet.
• Spicy Grilled Vegetables: Add a pinch of red pepper flakes or a chopped jalapeño to the vegetables for a spicy kick.
• Cheesy Grilled Vegetables: Sprinkle shredded cheese (like mozzarella or parmesan) over the vegetables about 2 minutes before removing the foil packet from the grill for a melty, cheesy topping.
• Balsamic Grilled Vegetables: Drizzle a little balsamic vinegar over the vegetables before grilling for a tangy twist.

Storage/Reheating

• Storage: Leftover grilled vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, simply place the vegetables in a skillet over low heat or in the microwave until warmed through. You can also reheat them on the grill to retain some of the charred flavor.

FAQs

Can I use other vegetables for this recipe?

Yes! You can add or substitute other vegetables like mushrooms, carrots, eggplant, or asparagus. Just be sure to cut them into similar-sized pieces for even cooking.

Can I use frozen vegetables instead of fresh?

While fresh vegetables work best for grilling, you can use frozen vegetables in a pinch. Just make sure to thaw and drain them well before using.

How do I prevent the vegetables from sticking to the foil?

Make sure to lightly coat the vegetables with olive oil and fold the foil tightly to create a sealed packet. This will help prevent sticking and ensure even cooking.

Can I make this recipe ahead of time?

You can prep the vegetables and store them in the refrigerator for a few hours before grilling. However, it’s best to grill them fresh for the best texture and flavor.

Can I cook these vegetables in the oven instead of on the grill?

Yes, you can bake the foil packets in the oven. Preheat your oven to 400°F (200°C) and bake the foil packets for 20-25 minutes, or until the vegetables are tender.

How do I know when the vegetables are done?

The vegetables are done when they are tender and slightly charred. You can test them by piercing them with a fork; if it goes through easily, they’re ready.

Can I add a sauce to the vegetables after grilling?

Yes, you can drizzle the grilled vegetables with a sauce like pesto, tahini, or a simple vinaigrette for added flavor.

How do I grill these vegetables if I don’t have a large piece of foil?

If you don’t have one large piece of foil, you can divide the vegetables into smaller portions and wrap them in individual packets.

Can I cook these vegetables on a stovetop grill pan?

Yes, you can cook the foil packets in a stovetop grill pan. Preheat the pan over medium heat and cook the packets for 15-20 minutes, turning occasionally.

Are these grilled vegetables vegan?

Yes, this recipe is naturally vegan and vegetarian.

Conclusion

Grilled vegetables in foil are a quick and easy side dish that packs a lot of flavor. The combination of olive oil, garlic, and seasonings brings out the natural sweetness of the vegetables, while the foil packet method ensures they stay moist and tender. This recipe is customizable, making it perfect for any barbecue or weeknight meal. Give it a try, and you’ll find yourself making these flavorful grilled vegetables time and time again!

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