Grilled Vegetables in Foil

Easy grilled vegetables in foil packets are perfect for summer barbecues.  Make these delicious grilled veggies without turning on your oven and heating up your house.

Grilled vegetables in foil packet.

I’ve shared before about my love for roasted veggies, especially roasted green beans and roasted zucchini in the summer. But when it’s hot outside, you don’t always want to turn on your oven.

With grilled vegetables you get just as much delicious flavor and you won’t heat up your kitchen in the process.

When vegetables are in peak season, it doesn’t take much to enhance their flavor. Even with just a light seasoning of salt, pepper, and olive oil, your grilled vegetables will turn out so delicious. It’s hard to stop eating them!

Why You’ll Love these Grilled Vegetables in Foil:

  • Preparing and cooking vegetables in foil packets is fast and easy.
  • Clean up is easy. The foil keeps your grill clean and you don’t need a pan.
  • They’re delicious! Even though the foil prevents direct contact with the grill, the veggies will still have that wonderful grilled flavor.
  • The vegetables will stay hot inside the foil packets while the rest of your meal finishes cooking, and the single-serve packets are perfect for entertaining.

I think you’ll find yourself making these grilled vegetables in foil again and again!

How to Grill Vegetables in Foil

Prepare the Vegetables

In this recipe, we’re using potatoes, onion, bell pepper and mushrooms. Below you’ll find more ideas for vegetables to grill.

You’ll start by placing the vegetables in a large bowl. Add the seasonings to the bowl: garlic, olive oil, dried rosemary, salt and pepper. Stir to coat the vegetables in the seasonings.

Potatoes, mushrooms, bell peppers and onions in a glass bowl with seasonings.

Make the Foil Packets

To make the foil packs, you can use a single layer of heavy duty foil or a double layer of regular foil (to prevent tearing). Tear off a sheet of foil that is large enough to hold 1/4 of the vegetables, with plenty of room on the side to fold it up.

Spray the top of the foil with cooking spray to prevent the vegetables from sticking. Then divide the vegetables evenly, placing them in the center of the foil pieces.

To close the foil packets, you can pull all of the sides up and twist to seal at the top. Or, fold two opposite sides up, fold them together to seal, and then fold the remaining two sides over a few times to finish sealing the packet.

How Long to Grill Vegetables in Foil

Grill the vegetables over low heat, so that they cook through without burning.  Check on them carefully (the packets will get hot inside), and take them off the grill once the potatoes are tender. Mine usually take 15 to 20 minutes over low heat.

Some vegetables cook faster than others. Zucchini and yellow squash, for example, will cook more quickly than potatoes. You can put vegetables with fast cook times in different foil packets to prevent them from over-cooking.

What vegetables can I grill?

You can grill just about any vegetable. Some of my favorites are zucchini, onions, tomatoes, bell peppers, potatoes, eggplant, yellow squash, asparagus, carrots, green beans, mushrooms and corn on the cob. You can cut corn cobs into smaller pieces and add them to your foil packs.

Recipe Variations

  • Sprinkle on garlic powder instead of fresh garlic.
  • Try dried thyme or Italian seasoning instead of rosemary.
  • Top vegetables with Parmesan cheese, feta or goat cheese after grilling.

Vegetable foil packets for the grill.

More Summer Side Dishes:

Grilled Vegetables in Foil Packets

Easy grilled vegetables in foil packets are perfect for summer barbecues. Make these delicious grilled veggies without turning on your oven and heating up your kitchen.
Course Side Dish
Cuisine American
Keyword grilled vegetables in foil
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings 4 servings
Calories 213kcal

Ingredients

  • 3 medium red potatoes or gold potatoes or baby potatoes, cut into 1/2-inch pieces
  • 1 small red onion chopped into ½-inch pieces
  • 1 bell pepper cut into ½-inch pieces
  • 8 ounces cremini mushrooms cut into quarters or sixths (about 2 cups) or button mushrooms
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon coarse Kosher salt reduce to ⅛ teaspoon for table salt
  • black pepper

Instructions

  • 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 4 sheets of heavy duty foil (or 8 sheets of regular foil) that are large enough to hold ¼ of the vegetables with extra room to fold up the sides. If using regular foil, lay two sheets on top of each other to make a double layer.
  • 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 vegetables, making 4 packets total.
  • Heat a gas grill to low heat. Cook vegetables over low heat for 15 to 20 minutes, or until tender. Be careful when opening the foil packets, as hot steam may escape.

Nutrition

Serving: 1foil packet | Calories: 213kcal | Carbohydrates: 33g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 154mg | Potassium: 1084mg | Fiber: 4g | Sugar: 5g | Vitamin A: 931IU | Vitamin C: 54mg | Calcium: 39mg | Iron: 2mg
Nutrition information is an estimate.
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