Grilled Rosemary Potato Packets

Easy Grill Sides


Today I’m participating in the Ultimate Blog Swap. You’ll find me posting over at GoodLife Eats this morning about a certain Roasted Potato and Spinach Frittata and striving for grace during moments of stress, and I’m excited to welcome Tara from Unsophisticook to Food For My Family where she shares one of her go-to grilled vegetable recipes in easy foil packets :
Much like Shaina, I place a high priority on feeding my family wholesome and healthful meals. This can be challenging with five active kids, but my husband and I have managed to become pretty adept at squeezing a nutritious dinner in between school and one of the myriad sports practices scheduled each evening. Often you’ll find him manning the grill while I whip up a couple of easy sides — our version of a 30-minute meal.

Along with grilled corn on the cob and baked sweet potato fries, another of my favorite go-to sides is grilled vegetables which can be tossed on the grill right alongside your protein. Wrapping them in aluminum foil packets allows them to cook faster and seals in all of the great flavors that you combine. Plus the recipe can easily be modified to create a variety of different sides that will complement any meal.

The basic recipe is quick and easy. Just slice up your peppers, onions and carrots and toss them with some olive oil, salt and pepper in a large bowl. In this case, I used some organic baby carrots that didn’t need any additional slicing.
Fold a large piece of aluminum foil in half and place your veggies in the center. Pull the two short sides up and roll them down over each other to create the packet, and then just fold over each end to seal.
Grill over medium-high heat for about 15-20 minutes until done. Open your foil packet carefully as it will be filled with steam.

Ingredients:

1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1/2 red onion, sliced
8 oz. baby carrots
4 tablespoons extra virgin olive oil
1 teaspoon fresh cracked black pepper
1 tablespoon kosher salt

Directions:

Slice peppers and onion and place in a bowl with baby carrots. Toss with extra virgin olive oil, kosher salte and fresh cracked black pepper.

Fold two large pieces of aluminum foil in half. Divide the vegetables up and place half in the center of each piece. Pull the two short sides up and roll them down over each other to create the packet, and then just fold over each end to seal.

Grill over medium-high heat for about 15-20 minutes until done. Open your foil packets carefully as they will be filled with steam.

This should make enough to feed 4-6 people; however, it’s always nice to have some left over to use in omelets, soft tacos or sauces.

For a little variation on the basic recipe, you could try these combinations:

  • Italian
  • cherry tomatoes
  • green peppers
  • white onion
  • mushrooms
  • fresh basil
  • garlic
  • Asian
  • baby carrots
  • snow peas
  • broccoli
  • zucchini
  • soy sauce
  • Greek
  • Greek seasoning


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