Foil Wrapped Grilled Vegetables are wrapped up in a little package along with herbs and spices. The freshest most tender cooked vegetable imaginable.
Even if it is snowing outside you can still make these wonderfully fresh and healthy Foil Wrapped Grilled Vegetables. There are so many really cool stove top grill pans out there that you can pretend the temps are in the 70’s all year round.
I have ‘grilled’ these veggies both ways and both are great. All the veggies are sliced thin – either julienned or in disc shapes. Wrapped up in a little package along with herbs, spices and butter (non dairy) and you have the freshest cooked vegetables imaginable.
This is a summer story but you can get your ‘grill on’ without going outside too. I grew up at the beach and you could just about grill year round. Cool nights in the winter but usually it was beautiful weather.
When mom started to prepare to grill the atmosphere in the house would become festive. Grilling outside just seemed like a party for some reason. Everyone would stay outside and the games would even come out. We had a good size lawn so we got into old fashioned games such as croquet and badminton.
Once in a while it was touch football but that was when there were more guys around and majority ruled. Eventually, (no hurry when you’re grilling) we would be called to dinner and everyone gathered round and piled up the food. I hope it isn’t too long before you too can be preparing your plates and opening your packets of delicious veggies.
Foil Wrapped Grilled Vegetables
- All fresh produce:
- 1 cup red, green, orange and yellow bell peppers (I bought one of those bags of small/mini bell peppers and had many left over for other recipes and fresh eating), sliced thin
- 1 cup baby carrots, cut in thin discs
- 4 medium plum tomatoes, diced small, roma
- 1 cup whole green beans, snapped
- 3 tablespoons coconut oil
- 2 teaspoons dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- See the photo above to see how all of the veggies are cut.
- Tear off 4 squares of foil that are 12" x 12".
- Divide the vegetables by four and place in the center of each foil square.
- Drizzle a little bit of the coconut oil over each pile of vegetables.
- Pinch and scatter a little bit of the oregano, salt and pepper all over the veggies.
- Spread the vegetables in a longer flat rectangle on the foil. This is so there is a larger area touching the heat and they cook evenly.
- Pull up the long side of the foil to meet at the top and fold over three to four times to make a good seal.
- Flatten down, lightly. Be careful not to tear the foil.
- Fold over each end three to four times.
- See the photo below so that you can visually see what I mean.
- Place on the grill over medium indirect heat (or grill pan) and cook about 15 minutes (7 minutes on each side) or until tender.
- You can set them aside and they will stay warm a while, unopened.
- These are not for freezing. Open up your packets when ready to eat and taste the flavors.