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
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.