Grilled Vegetables in Foil Packets
from kristineskitchenblog.comEasy 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.
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
