Easy Grilled Vegetables in Foil

Easy Grilled Vegetables in Foil are wrapped up in individual packages along with herbs and spices. A simple way to serve a healthy side dish while keeping an outdoorsy atmosphere. The freshest most tender cooked vegetables imaginable.

I have grilled these veggies on a gas grill and in a grill pan and both ways turned out tender fresh veggies. In fact, I've cooked them on a hibachi too. Way way back when but it worked just as well.

This is a summer story but you can get your 'grill on' without going outside too.

Even if it is snowing outside you can still make these wonderfully fresh and healthy Easy Grilled Vegetables in Foil. There are so many really cool stovetop grill pans out there that you can pretend the temps are in the 70's all year round.

It's funny how grilling makes the atmosphere feel festive. Grilling outside just seemed like a party for some reason.

If you've got a little bit of lawn you might as well pull out an old fashioned game such as croquet and badminton. Or heck, if everybody wants to play touch football that would be fun too.

One way or the other with this grilled vegetables recipe you'll have the freshest cooked vegetables imaginable.

How to Prepare for Easy Grilled Vegetables in Foil Packets

Check out the photo below.

All the veggies are sliced thin - either julienned or in disc shapes.

Fresh Vegetables are just waiting to be sprinkled with a little melted dairy-free butter, herbs and spices.

How to Wrap Vegetables in Foil

Layout the veggies in a longer path than wider. This keeps enough veggies for a servig without piling them too thick.

Grab the long edges on each side and pull up to meet at the middle.

Carefully fold over the top length by about one inch. Fold over again by about one inch so that you are double sealing the top. Fold over again.

Lay flat with the fold down the center. See the photo below.

Now fold each short end up and fold over again and again. This is making very secure edges so the moisture and dairy-free butter doesn't drip out of the packets.

Grilling in Foil

If you'd like to have a buffer between your food and the foil there is an easy solution.

• Cut the pieces of foil the size that you are wanting to use.
• Cut a piece of parchment paper that is a little bit smaller than the foil.
• Lay the parchment paper on the inside of the foil. Place your food on the parchment paper.
• Now seal the foil just as you would normally. Don't use wax paper as the wax will melt at high temps. It has to be parchment paper.
• Your food is protected from the foil.

I hope it isn't too long before you too can be preparing your plates and opening your packets of delicious veggies.

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What Do You Think?

If you take a photo of your perfectly grill vegetables I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

📋 Recipe

Easy Grilled Vegetables in Foil

Ginny McMeans

Easy Grilled Vegetables in foil are wrapped up in individual packages along with herbs and spices.

4.86 from 7 votes

Print Save Saved

Prep Time 20 minutes mins

Cook Time 14 minutes mins

Total Time 34 minutes mins

Course Side Dish

Cuisine Grilling

Servings 4 Cups

Calories 136 kcal

Ingredients

  

1x2x3x

• 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 dairy-free butter, divided
• 2 teaspoons dried oregano
• ½ teaspoon black pepper
• 1 teaspoon sea salt

Instructions

 

• 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 melted dairy-free butter 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 above so that you can visually see what I mean.
  
• Place on the grill over medium indirect heat (or grill pan) and cook about 14 minutes (7 minutes on each side) or until tender.
  
• You can set them aside, unopened, and they will stay warm a while.
  

Notes

This recipe can easily be doubled, tripled, etc.

Nutrition

Serving: 1CupCalories: 136kcalCarbohydrates: 10gProtein: 1gFat: 10gSaturated Fat: 9gSodium: 612mgPotassium: 372mgFiber: 3gSugar: 5gVitamin A: 6300IUVitamin C: 60.2mgCalcium: 45mgIron: 1.3mg

Tried this recipe?Let us know how it was!

This recipe has been updated from when it was originally published in July 2014. There has been information and photos added for instructional clarity.

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