Grilled Vegetables in Foil Packets

Name: Grilled Vegetables in Foil Packets
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 4

Author : Kristine Rosenblatt

Ingredients

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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 oil¼ teaspoon dried rosemary¼ teaspoon coarse Kosher salt (reduce to ⅛ teaspoon for table salt)black pepper

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.