Bbq Veggies: Foil-Wrapped And Perfectly Cooked

Grilling vegetables in foil is a great way to cook veggies without heating up your kitchen. It's also a good way to cook them when camping or cooking over an open fire. You can use a variety of vegetables, such as zucchini, peppers, potatoes, mushrooms, onions, carrots, corn, asparagus, eggplant, and cherry tomatoes. The vegetables will take on a smoky flavour from the grill, even when cooked in foil. To cook, simply chop your veggies, add oil, butter and seasonings, wrap in foil and place on the grill for around 10-20 minutes.

How to prepare the vegetables for grilling in foil

Grilling vegetables in foil is an easy and delicious way to cook veggies. It's perfect for summer barbecues as you won't have to turn on your oven and heat up your house. Here's a step-by-step guide on how to prepare your veggies for grilling in foil:

Step 1: Prepare the Vegetables

Start by selecting your vegetables. Almost any vegetable can be grilled, including zucchini, onions, tomatoes, bell peppers, potatoes, eggplant, asparagus, carrots, green beans, mushrooms, and corn on the cob. Cut the vegetables into pieces that are roughly the same size to ensure even cooking. For example, cut zucchini, mushrooms, and eggplant into 1-inch circles, cut onions into halves or wedges, and cut peppers into 1-inch squares.

Step 2: Make the Marinade

In a small bowl, whisk together your chosen marinade ingredients. A simple marinade can be made with olive oil, garlic, salt, and pepper. You can also add dried or fresh herbs like rosemary, thyme, or Italian seasoning for extra flavour.

Step 3: Toss Vegetables with Marinade

Place the cut vegetables in a large bowl or a ziplock bag. Pour the marinade over the vegetables and toss until they are evenly coated. Allow the vegetables to marinate for at least 20 minutes or up to 24 hours for maximum flavour.

Step 4: Create Foil Packets

Tear off sheets of heavy-duty foil that are large enough to hold 1/4 to 1/2 of your vegetables, depending on how many servings you are making. If using regular foil, double up the layers to prevent tearing. Spray the top of the foil with cooking spray to prevent sticking.

Step 5: Assemble Foil Packets

Divide the marinated vegetables evenly among the foil sheets, placing them in the centre. Bring up two opposite sides of the foil and fold them together to seal. Then, fold the remaining two sides over a few times to create a sealed foil packet. Leave some space inside the packet between the vegetables and the foil to allow for heat expansion.

Step 6: Grill the Vegetables

Preheat your gas grill to medium-high heat (around 400-450°F) or build a charcoal grill with coals in the bottom centre and let it burn down to medium-high heat. Place the foil packets, sealed side up, on the grill rack. Grill for about 4 minutes on each side, or until the vegetables are tender.

Step 7: Serve

Carefully open the foil packets, being mindful of the escaping steam. Serve the grilled vegetables directly from the foil, or transfer to a serving dish. Enjoy!

How to make foil packets for grilling vegetables

Grilling vegetables in foil is a great way to cook veggies quickly and easily without heating up your kitchen. Plus, clean-up is a breeze! Here's a step-by-step guide on how to make foil packets for grilling vegetables:

Step 1: Prepare the Vegetables

Start by selecting your vegetables. Almost any vegetable can be grilled using this method, but it works best for smaller vegetables like baby carrots, green beans, or sugar snap peas. If you're using larger vegetables like potatoes, zucchini, or bell peppers, slice or dice them into smaller pieces first. You can also mix and match your vegetables, just ensure they have similar cooking times. For example, zucchini and yellow squash will cook faster than potatoes, so you may want to put them in separate foil packets.

Once you've selected and prepared your vegetables, place them in a large bowl. Drizzle with olive oil and season with salt and pepper, or get creative with herbs and spices like rosemary, thyme, garlic, or even cayenne for an extra kick. Toss the vegetables in the bowl until they are evenly coated with oil and seasonings.

Step 2: Make the Foil Packets

To make the foil packets, you'll need heavy-duty tin foil. Thinner aluminium foil can tear easily, so it's best to use two layers of regular foil if you don't have heavy-duty foil. Tear off a sheet of foil that is large enough to hold your vegetables with plenty of room on the sides to fold it up.

Spray the top of the foil with cooking spray to prevent the vegetables from sticking. Then, place your seasoned vegetables in the centre of the foil. Bring two opposite sides of the foil up and fold them together to seal. Fold the remaining two sides over a few times to finish sealing the packet, ensuring it is completely closed.

Step 3: Grill the Vegetables

Place your sealed foil packets on a preheated grill over low or indirect heat. Most vegetables will take around 10-20 minutes to cook, but the exact time will depend on the type of vegetables you are grilling. Be sure to flip the packets once during cooking to ensure even grilling.

Once the vegetables are tender, carefully open the foil packets, being mindful of the hot steam that will escape. Serve the grilled vegetables directly from the foil, and enjoy!

How long to grill vegetables in foil for

Grilling vegetables in foil is a great way to cook veggies quickly and easily, without heating up your kitchen. It's also a good way to cook smaller vegetables that might fall through the grill grates, such as baby carrots, green beans, or sugar snap peas.

When grilling vegetables in foil, it's important to use heavy-duty foil or double up regular foil to prevent tearing. You'll also want to make sure your vegetables are cut into even-sized pieces so they cook at the same rate.

Different vegetables will have different cooking times, but on average, they will take around 15-20 minutes on a grill over low heat. Zucchini, for example, will cook more quickly than potatoes. You can put faster-cooking vegetables in separate foil packets to prevent overcooking.

• Prepare your vegetables by washing, slicing, and dicing them into even-sized pieces.
• In a large bowl, toss the vegetables with olive oil and your desired seasonings. You can use a variety of herbs and spices such as garlic, rosemary, thyme, or cayenne for extra heat.
• Tear off a sheet of heavy-duty foil and place it on a flat surface. If using regular foil, double up the layers.
• Place your seasoned vegetables in the center of the foil, leaving enough space on the sides to create a packet.
• Bring the sides of the foil up and together, creating a tight seal. Fold over the edges to completely seal the packet, leaving some space between the vegetables and the foil.
• Preheat your grill to low or medium heat.
• Place the foil packets on the grill and cook for around 15-20 minutes, or until the vegetables are tender.
• Carefully open the foil packets, being mindful of the hot steam that will escape. Serve and enjoy!

What vegetables are suitable for grilling in foil

Grilling vegetables in foil is a great way to cook veggies, whether you're camping, cooking over an open fire, or just using your backyard grill. This method is also perfect for summer barbecues as it doesn't heat up your kitchen.

You can grill almost any vegetable in foil, but some of the most popular options are:

• Zucchini
• Onions
• Tomatoes
• Bell peppers
• Potatoes
• Eggplant
• Asparagus
• Carrots
• Green beans
• Mushrooms
• Corn on the cob

When preparing your veggies, cut them into similar-sized pieces to ensure even cooking. For example, zucchini can be cut into circles, onions can be halved and then cut into segments, and peppers can be cut into square cubes.

To make foil grill packets, place the veggies in the centre of a sheet of foil and fold the sides up to create a tight seal, leaving some space between the vegetables and the foil. You can also double-up the foil to prevent tearing.

Grill the vegetables over low heat to prevent burning and cook until tender. The timing will depend on the specific vegetables you're cooking, but it usually takes around 15-20 minutes.

How to store grilled vegetables

Grilled vegetables are a delicious and healthy treat, but it's important to store them properly to keep them tasting great. Here's a guide on how to store your grilled veggies to make sure they stay fresh and tasty.

Storing Grilled Vegetables in the Fridge

Leftover grilled vegetables can be stored in the refrigerator for up to four days. It is best to transfer them from the foil packets to airtight containers. Make sure the grilled veggies have cooled down to room temperature before placing them in the fridge, and aim to get them in the fridge within two hours of cooking. This will help prevent sogginess.

Reheating Grilled Vegetables

When you're ready to enjoy your leftover grilled veggies, there are a few ways to reheat them:

• Oven: Spread the vegetables on a baking sheet and reheat in a 425°F oven for about 10 minutes, or until crisp.
• Stovetop: Heat a tablespoon of butter or olive oil in a skillet over medium heat. Add the vegetables and cook for 3-5 minutes, or until crispy. You can also add extra seasoning if desired.

Remember, it's best not to reheat grilled vegetables more than once, as they won't hold up well.

Freezing Grilled Vegetables

If you have a large batch of grilled vegetables, you can also freeze them for later. Pack the veggies into airtight containers or freezer bags, ensuring they are in a single layer to freeze evenly. Label the containers with the date, and consume within 8-12 months for the best taste and texture. Frozen grilled veggies can be reheated directly from frozen using the methods above.

So, there you have it! A simple guide to storing your grilled veggies to enjoy them for days to come. Happy grilling and enjoy your delicious, healthy treats!

Frequently asked questions