SUMMER VEGETABLE GRILL PACKETS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Easy way to do summer veggies on the grill. Uses Reynolds Wrap Aluminum Foil to cook your veggies in.
Provided by breezermom
Categories Corn
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees. Place the bacon on the rack of a broiler pan and bake for 10 to 20 minutes, depending on the thickness of your bacon. You want it crisp but not burned.
- While baking the bacon, scrape the corn off the ears of corn. Combine the corn kernels, red bell pepper, sliced zucchini, and diced onion in a bowl. Sprinkle the Cavender's Greek Seasoning over the vegetables. Add some freshly ground black pepper if you would like.
- Tear off 2 12 x 12 pieces of Reynolds Wrap Aluminum Foil. (I like to use heavy duty for grilling). Place half the vegetables on each foil sheet.
- Cut the butter up into small pieces and put 2 tablespoons over each vegetable packet. Bring the ends of the foil together, fold over 3 times and twist the ends together. (Each packet serves two).
- Grill over hot coals for 15 - 20 minutes. While the veggies are grilling, crumble the bacon. When the veggies are ready, carefully open the packets (watch out for steam!) and sprinkle a slice of crumbled bacon over each packet. Serve and enjoy!
GRILLED VEGGIE PACKET
Make and share this Grilled Veggie Packet recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix together all the vegetables in a large bowl.
- Take two pieces of double layered heavy duty foil (18-inches square) and lay one on top of the other.
- Put the vegetables in the center of the foil.
- Mix together the dressing ingredients; drizzle over the vegetables.
- Fold the foil around and over the vegetables and seal tightly.
- Grill, covered, over medium heat for 30-35 minutes or until the vegetables are tender, turning once.
GRILLED VEGETABLE PACKETS
This is a wonderful way to do veggies, they are so good prepared this way on the grill. You can make these packets up hours in advance, and keep the foil packets in the fridge, just grill them when ready!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix all veggies and spices together (except butter).
- Put the veggies on 2 (12x12-inch) pieces of heavy foil.
- Dot each with 2 Tbsp butter.
- Bring ends of foil together, twist to seal(Can poke small holes in the TOP part ONLY! if desired, but is not necessary).
- Grill packets over hot coals for 15-20 minutes, or until veggies are tender.
- Serve hot -- delicious!.
- **NOTE** olive oil may be replaced for the butter, but the taste won't be as good!.
EASY VEGGIE PACK #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. A delicious recipe for seasonal veggies. Easy in the oven or on the grill. These veggie packs are easy to make in advance to take on a camping trip!
Provided by Sheila B
Categories Camping
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Take two sheets of Reynolds Wrap Foil and fold together to make one large sheet.
- Slice zucchini, bell pepper, onion, and jalapeno. Cut florets from broccoli head, and quarter the ear of corn. Place all veggies on top of Reynolds Wrap foil and season generously with your seasoning of choice. Lastly, drizzle Italian dressing over all veggies. Wrap veggies in the foil packet and place on a hot grill.
- Cook on grill for 30 minutes, or until all veggies are tender. Sprinkle with Monterrey Jack cheese and serve.
Nutrition Facts : Calories 110, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.3, Sodium 223.3, Carbohydrate 22.2, Fiber 6.2, Sugar 9.2, Protein 6.5
GRILLED CHICKEN AND VEGETABLES PACKS
Individual foil packets make this dish a snap to prepare. You can easily make the packets ahead of time-just refrigerate until ready to grill. From Prevention® Healthy Cooking.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Spray unheated grill rack with cooking spray. Heat coals or gas grill for direct heat.
- Place each chicken breast in center of a 12-inch by 18-inch piece of foil. Divide bell peppers and potatoes evenly over chicken breasts.
- In small bowl, stir together barbecue sauce, orange juice, salt, black pepper and red pepper. Evenly drizzle over chicken and vegetables.
- Bring up 2 long sides of each piece of foil and double-fold with a 1-inch wide fold. Double-fold each end to form a packet.
- Place packets, seam side up, on rack. Cover and grill packets 4 to 6 inches from medium heat 20 to 25 minutes or until vegetables are tender and instant-read thermometer inserted in the thickest portion of breast reads 160°F and juices run clear. Place packets on plates. Cut a large X across top of packet; fold back foil.
Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 8 g, TransFat 0 g
BEEF/BACON VEGGIES GRILL PACKS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a very tasty recipe, you can use any veggie you like, carrots, potatoes, onions etc, my mom use to make these when I was a kid when the famiy all went camping, they were cooked on the fire pit grid, these are easily made at home on your BBQ grill or oven!
Provided by bunn51
Categories Meat
Time 50m
Yield 4 dinners, 4 serving(s)
Number Of Ingredients 5
Steps:
- Form 4 patties out of the ground beef. Place in center of reynolds wrap. Salt and pepper to taste.
- Slice zuccchini 1/2" thick. Put slices on top of meat, as many as you prefer, I like lots. Place two slices of bacon on top of zucchini Add chesse to each patty bundle.
- Wrap bundles bu closing up top of foil rather loosly. Enclose sides. BBQ should be on medium temperature. Cook for 30 minutes,open and check for desired doneness. If cooked in an oven, 30 minutes at 350.
Nutrition Facts : Calories 491.9, Fat 35.8, SaturatedFat 17.8, Cholesterol 134.9, Sodium 514.9, Carbohydrate 2, Fiber 0.5, Sugar 1.5, Protein 39
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