Easy Grilled Vegetables in Foil

Ginny McMeans

Ginny McMeans

Published:

August 24, 2023

Last Modified:

August 24, 2023

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.

Grilled vegetables foil ready 3

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.

Spread the vegetables in a longer flat rectangle on the foil

How to Wrap Vegetables in Foil

Layout the veggies on a path that’s longer than wider. This keeps enough veggies for a serving without piling them too thick.

Grab the long edges on each side and pull up to meet in 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 makes very secure edges so the moisture and dairy-free butter doesn’t drip out of the packets.

Fold over each end three to four times

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 to the size that you want 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.

Grilled vegetables foil ready 4

Easy Grilled Vegetables in Foil

Ginny McMeans
4.8900 from 9 votes
Easy Grilled Vegetables in foil are wrapped up in individual packages along with herbs and spices.
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 4 Cups

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Ingredients
  

  • 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
  • 1/2 teaspoon black pepper
  • 1 teaspoon sea salt

Instructions
 

  • Tear off 4 squares of foil that are 12" x 12".
    Tear off 4 squares of foil
  • Divide the vegetables by four and place in the center of each foil square.
    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.
    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.
    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.
    Spread the vegetables in a longer flat rectangle on the foil
  • 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.
    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.
    Flatten down lightly
  • Fold over each end three to four times. See the photo above so that you can visually see what I mean.
    Fold over each end three to four times
  • Place on the grill over medium indirect heat (or grill pan) and cook about 14 minutes (7 minutes on each side) or until tender.
    Place on the grill over medium indirect heat
  • You can set them aside, unopened, and they will stay warm a while.

Video

Notes

This recipe can easily be doubled, tripled, etc.

Nutrition

Serving:1Cup, Calories:136kcal, Carbohydrates:10g, Protein:1g, Fat:10g, Saturated Fat:9g, Sodium:612mg, Potassium:372mg, Fiber:3g, Sugar:5g, Vitamin A:6300IU, Vitamin C:60.2mg, Calcium:45mg, Iron:1.3mg

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Ginny McMeans

Ginny McMeans

Hi, my name is Ginny and it is fantastic that you have come to visit and see my recipes. I have a positive attitude and can’t seem to be in nature enough. My North American bird count is 678 and I’m always watching for mammals and insects too. My head is stuffed full of recipes that I want to create and life is just to dang short. The recipes feature healthy and delicious vegan food that you can enjoy now or freeze for future meals. Read more about me . . .

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