Easy grilled vegetables in foil packets are perfect for summer. Make these delicious vegetables without turning on your oven and heating up your house!
3 medium red potatoes, cut into ½-inch cubes
1 small red onion, chopped
1 bell pepper, cut into ½-inch pieces
8 oz. (about 2 cups) cremini mushrooms, cut into quarters or sixths
2 cloves garlic, minced
2 tbsp. olive oil
¼ tsp. dried rosemary
¼ tsp. Kosher salt
Place potatoes, onion, bell pepper, and mushrooms in a large bowl. Toss with garlic, olive oil, rosemary, salt, and pepper until everything is well distributed.
Tear off 8 sheets of foil that are large enough to hold ¼ of the vegetables. Lay two sheets on top of each other to make a double layer of foil. Spray the top foil sheet with cooking spray, and scoop ¼ of the vegetables onto it. Fold up the sides of the foil and twist to seal. Repeat with the remaining foil and veggies, making 4 packets total.
Heat a gas grill to low heat. Cook vegetables over low heat for about 15 minutes, or until tender. Be careful when opening foil packets, as hot steam may escape.