Simple Grilled Veggies in Foil

Growing up, my idea of grilled vegetables was tossing them directly on the grill, watching half of them fall through the grates, and ending up with pieces that were either charred beyond recognition or barely cooked. It wasn’t until my neighbor showed me her foil packet method that I realized I’d been doing it all wrong.

Turns out, wrapping vegetables in foil while grilling isn’t just about keeping them from falling through – it’s about creating a little steam chamber that cooks everything evenly. No more burnt outsides with raw middles, and definitely no more losing precious veggies to the flames below.

What Kind of Vegetables Should I Use?

While this recipe calls for asparagus, mini peppers, and zucchini, you can really mix and match based on what’s in season or what you have on hand. Firm vegetables like carrots, brussels sprouts, or broccoli will need a few extra minutes of cooking time, while softer veggies like mushrooms or cherry tomatoes cook more quickly. For asparagus, look for stalks that are bright green with tight, compact tips – avoid any that look woody or have started to flower. When it comes to zucchini, medium-sized ones are your best bet since really large ones tend to be watery and less flavorful. And if you can’t find mini sweet peppers, regular bell peppers work just fine – just cut them into similar-sized pieces so everything cooks evenly.

Options for Substitutions

This grilled veggie recipe is super adaptable and you can make several easy swaps:

• Vegetables: Feel free to mix and match with other quick-cooking veggies! Try green beans instead of asparagus, regular bell peppers instead of mini peppers, or summer squash instead of zucchini. Just keep the pieces similar in size so they cook evenly.
• Olive oil: Any neutral cooking oil works here – try avocado oil or grapeseed oil. Just avoid oils with very low smoke points since we’re grilling.
• Fresh herbs: No fresh herbs? Use dried ones instead – about 1 teaspoon dried parsley and ¼ teaspoon dried chives. You can also try different herbs like basil, oregano, or thyme.
• Butter: For a dairy-free version, just use extra olive oil or try plant-based butter. You could also skip it completely and just add a bit more oil.
• Garlic: If you’re out of fresh garlic, use about 1 teaspoon of garlic powder. You can also use 1 tablespoon of pre-minced garlic from a jar.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling vegetables in foil packets is overcrowding them – make sure to spread the veggies in a single layer and leave some room for steam to circulate, or they’ll end up steamed instead of perfectly grilled. A common error is cutting the vegetables in different sizes, which leads to uneven cooking – keep your cuts consistent (especially with the zucchini) so everything cooks at the same rate. To avoid ending up with mushy vegetables, don’t seal the foil packets too tightly; instead, leave a small space at the top for air circulation and check them after 10-12 minutes on the grill. For the best flavor, make sure to toss the vegetables with oil and seasonings before wrapping them in foil, and remember to let the packets rest for a few minutes after grilling – this allows the butter to melt evenly and the flavors to settle.

What to Serve With Grilled Veggies?

These foil-wrapped grilled veggies make a perfect side dish, but they can easily become part of a complete meal with the right pairings. A simple grilled protein like chicken breast, salmon, or steak works really well alongside these colorful vegetables – just toss them on the grill at the same time for an easy dinner. If you’re keeping things vegetarian, try serving the veggies over quinoa or brown rice with a sprinkle of feta cheese on top. For a casual backyard BBQ, these veggies are great next to burgers or grilled sausages, and some crusty bread on the side helps soak up all those tasty garlic-butter juices.

Storage Instructions

Keep Fresh: These tasty grilled veggies will stay good in an airtight container in the fridge for up to 4 days. They’re perfect for meal prep and actually taste pretty good cold too! I like to make extra so I can add them to salads or grain bowls throughout the week.

Make Ahead: You can prep all the veggies and make the seasoning mix up to 24 hours in advance. Just keep the cut veggies in an airtight container in the fridge, and when you’re ready to cook, simply toss everything together and wrap in foil packets.

Warm Up: To enjoy these veggies warm again, just pop them in the microwave for 30-45 seconds, or wrap them back up in foil and heat on the grill for 2-3 minutes. You can also toss them in a skillet over medium heat for a quick refresh – they’ll taste almost as good as fresh off the grill!

Preparation Time	10-15 minutes
Cooking Time	8 minutes
Total Time	18-23 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 6-9 g
• Fat: 30-35 g
• Carbohydrates: 30-35 g

Ingredients

For the grilled vegetables:

• 1/4 tsp black pepper
• 3/4 tsp salt
• 1 lb mini peppers (halved and seeded)
• 2 medium zucchini (sliced into 1/2-inch half-moons)
• 3 garlic cloves (freshly minced for best flavor)
• 2 tbsp olive oil (I use California Olive Ranch EVOO)
• 1 lb asparagus (trimmed and cut into 2-inch pieces)

For the herb butter:

• 1 tsp fresh chives (finely chopped)
• 2 tbsp unsalted butter (Kerrygold is my go-to)
• 1 tbsp fresh parsley (finely chopped)

Step 1: Preheat the Grill

Begin by preparing your grill.

For a gas grill, preheat to medium-high heat, approximately 400-450°F.

If you are using a charcoal grill, build a fire with coals in the bottom center of the grill and let it burn down to a medium-high temperature around 400-450°F.

Step 2: Prepare the Vegetables

In a large bowl, combine asparagus, mini peppers, and zucchini.

Drizzle with a bit of oil and add garlic, salt, and pepper.

Toss the vegetables until they’re evenly coated with the seasoning.

This ensures that each vegetable gets an even distribution of flavors.

Step 3: Assemble the Foil Packets

Divide the seasoned vegetable mixture evenly among 6 sheets of foil.

To create each packet, bring up two sides of a foil sheet to meet in the center, and create a tight 1/2-inch fold to seal.

Fold over one more time for a secure packet, ensuring there’s space between the vegetables and the foil for steam.

Fold the remaining sides of the foil inward to form a sealed foil rectangle.

Step 4: Grill the Vegetable Packets

Place the sealed foil packets on the grill rack with the sealed side facing up.

Grill with the lid closed for 4 minutes.

Then, flip the packets and continue grilling until the vegetables are tender, about another 4 minutes.

This ensures even cooking and steaming of the vegetables inside the packets.

Carefully remove the packets from the grill.

Step 5: Add Butter Mixture and Serve

In a small bowl, stir together butter, parsley, and chives until well combined.

Carefully open the foil packets, being cautious of the steam.

Place 1 teaspoon of the butter mixture into each packet, then reseal the packets.

Let them stand for about 1 minute to allow the butter to melt, infusing the vegetables with rich, herby flavors.

Serve and enjoy your delicious grilled vegetable packets!