Make sure to rotate the packs often to keep them from burning
This is a great way to use the barbecue to cook a side dish when you don’t want to get the house any hotter than it already is. Root vegetables work really well for this since they take a while to cook, but the sky is the limit. The vegetables can be skinned or not. Be careful of hot steam when opening the packs after cooking.
Roast Vegetable Foil Packs
- 1 large square tin foil per person
- Mix of root vegetables cut into medium pieces (I like 1 potato, 2 turnips, 1 carrot 1/2 an onion, and 2 cloves garlic per pack)
- 1/2 tomato per person diced medium
- 2 tbsp fresh parsley chopped
- olive oil
- dry white wine
- salt/pepper
Arrange vegetables in the center of each foil square. Drizzle with olive oil, sprinkle with parsley, salt and pepper. Fold foil up into packets. Before sealing, pour in 2-3 tablespoons white wine. Make sure the tin foil covers all the vegetables and is sealed tight. Use a second piece of foil if you are not sure. Place foil packs directly on fire or above if there is room on grill. Turn every 10 minutes until done, about 20 minutes total on fire or 40 above.
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I’d say it’s perfect because there are no dishes to wash! LOL. Hope you guys had a wonderful 4th of July weekend!
I second Lisa…no dishes. Can’t beat that. Happy 4th! Hope you enjoyed some good grub (I have no doubt) and watched some fun fireworks. 🙂
Looks delicious. I love foil packs on the grill. I am definitely going to add in some white wine next time!
Can I third Lisa?
No dishes… what could be better? 😉
Happy 4th!
Did someone say no dishes?
Count me in
It´s such a great way of doing them especially if you don´t want the oven on (it´s too hot here for that too!)…and of course no dishes!
Looks lovely – bet the garlic is amazing, and nothing beats just being able to chuck the foil away at the end – not having to clean up some damn roasting dish with burned on potato! I supposed one could pour in a bit of cream if you wanted to make a slightly different appearance and flavour.
I’d never thought of that, great idea sounds decadent.
I love cooking veggies this way. And, this also happens to be the cooking method for this week’s French Fridays with Dorie (except using the oven instead of the grill for the foil packets).
Great recipe!! Simple, easy, and most of all – deliciuos!! Like you, I try not to use the oven during hot summer days since I don’t want to convert my house into a sauna!!
I am right there with the no dishes group plus the flavor must be delicious!
I’m gonna try this one for camping.
What an easy way to prepare vegetables effortlessly! How about adding dried shallots, the wine should rehydrate them nicely! Annie at Willow Cottage
This was bound to happen, “all great minds” and such, but I’ll be swimming in similar waters with with my post tomorrow. The technique, though, is a good one and I like your use of it here. I’m in favor of anything that keeps the heat out of my kitchen for the next couple of months
I can’t wait to see yours. Apparently, we’ll be seeing lots of similar ones later this week too.
I served “yours” to Zia last week and we both loved it! The next afternoon, I pointed her to your blog and — no surprise here — she liked what she saw. Like me, she marvels at how prolific and varied your posts are.
Thanks! It’s always good to hear someone tried something. Now go can something!
I don’t know why I didn’t do this more often. Love the steamy godness when you open the packets.
Great idea for the vegetarians in my family.
Well, shame on me for not getting online to see this recipe for my 4th grilling! I’ve foil wrapped veggies before, but the wine addition is new to me; you know I like adding in a bit of alchol to my dishes!! Plus, Chicago John has a good tip on cream too!!
It’s a long, hot summer, plenty of time to try out the foil packs!
Yeah for no dishes!! Yeah for no inside heating!! I like the addition of tomato and suspect it keeps the root veggies nice and moist.
This won’t win any points with the ‘no dishes’ crowd, but I do roasted veggies on the grill in my cast-iron skillet. Love it for the crispy potatoes!
Perfect camping recipe– love the addition of wine!
Looks great. I love grilling veggies on the grill. 🙂
My friends & I do the same thing! Foil pack grilling is great. I’m going to do this with zucchini and onions this week.
I sometimes do something like this but, sadly, in the oven (no garden, no grill…). i have never added white wine. Excellent idea!
Loved cooking potatoes this way when camping. Yummy!
Love this – I’ve tried it with potatoes and it’s great. That will go well with our next bbq!
I love this idea, especially with the wine it sounds delicious! I don’t have a grill so would have to do it in the oven. I’ll just sit outside while it’s cooking with a glass of that wine!! 😀
Love this! With the warmer weather I’m looking forward to trying this on the BBQ.
I love cooking veggies like this, great way to avoid a bigger mess. Big fan of the dry white wine addition.
I love roasted veggies… you sure keep busy cooking… but I am not complaining I have gotten so many wonderful ideas from you (braided home grown garlic,) learned so much (one – home chili powder) and even eaten off a couple of your recipes (for one the deviled eggs – wow)… keep it up….RaeDi
Thanks. A man, and his wife, must eat. I cook almost every day and it’s a busy time for the garden.
What a great idea! I’ve never tried that before but it’s good to know. I’d love to try it sometime. 🙂
thanks for the solution to my many burned dishes of veggies! now i can cook with out stress
Oh how fun! My dad used to make these with Yukon gold potatoes, garlic, and artichoke hearts. I would beg him to build fires in the backyard in the middle of summer (in South Florida, mind you) just so I could have these. He used beer (Fosters, if I recall) instead of wine, and he always cooked them just right–soft and steamy with burned-crisp edges.
That sounds amazing and makes potatoes and turnips seem downright humble.
This looks a great way to eat veggies..I usually make roast veggies with loads of cheese..yours is such a better way!
We had something similar to this for breakfast on the 4th. I grilled the potatoes, added in some grilled onions and we had homemade homefries (southern yes I know), with eggs and french toast (recipe that Kristy displayed on her blog). I definitely have to try this recipe as a BBQ side dish.
I agree with Lisa and Chef Mom, A great meal with less dishes to wash is a champion!
Love cooking veggies and fish this way in foil because it really keeps in the moisture and flavor! Your veggies are looking mighty fine– in fact picture perfect and now I am craving some. So weid that i actually crave veggies but i do! 🙂
I love veggie foil packs. I usually just put potatoes and onions in mine… I never even thought of the turnips and carrots! I’m definitely going to have to try those additions the next to I make them.
Great recipe!! It looks so easy to make. I’ll be sure to do that next time we’re on a BBQ!
This looks and sounds amazing! Going to try this soon!
This is my favorite way to grill vegis because it is so easy. And your right, the skys the limit. 🙂
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We love cooking veges like this. It is also a fun way to get the kids involved both with cooking and then they of course want to eat them. Mine still love this….and in college. Something must have stuck. : )
What a great idea. Here in Ohio it’s 92F and that’s HOT for us. I know I can’t whine since you’re in the South but…phew it’s hot. And I love the idea of keeping the heat out of the kitchen!
The high the other day was 92 and that was a cool spell. Today’s high is 100 and we keep having ozone alert days. But once you’re over 90, it’s just hot.
Oh, I love this one! So perfect for two!!
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Turnips on the grill is off the chain,seasoned with onions and soy sauce.”WOW”
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