Tin Foil Veggies Recipes

FOIL-PACK VEGETABLES

Steps:

• In a large bowl, combine all of the ingredients. Place mixture on a double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 18-22 minutes or until tender, turning once. , Open foil carefully to allow steam to escape.

FOIL WRAPPED VEGGIES

Steps:

• Preheat grill for high heat.
• In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat.
• Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly.
• Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender.

TIN FOIL VEGGIES

Steps:

• Place all vegetables on a sheet of foil (or a pan if making a large batch).
• Drizzle olive oil over top (you can also use pats of butter).
• Sprinkle with spices.
• Fold up foil, leaving room for steam to build up (if using a pan, loosely place a piece of foil on the pan).
• Bake 400°F for 35 - 40 minutes or Grill on medium-high for 20-25 minutes.
• Caution when opening, very hot!

FOIL WRAPPED VEGETABLES

Steps:

• In a large bowl, combine the shallots, potatoes and zucchini. Drizzle with the olive oil and mix again. Add the sliced garlic, rosemary and salt and toss to coat vegetables.
• Tear off a piece of foil large enough to hold the vegetables. Place the vegetables on the foil and bring fold up the sides to form a room pouch. Place the foil pouch on a hot grill or in a preheated 425 degrees F oven and roast until potatoes are tender and caramelized, about 25 minutes.

OVEN-BAKED CHICKEN AND VEGETABLES IN FOIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
• Slice each chicken breast in half lengthwise, so the thickest part is about 1/2 inch thick and season with salt and pepper to taste. Set each seasoned chicken breast onto a single piece of aluminum foil.
• Combine olive oil, garlic, salt, and pepper in a large bowl. Add sliced carrots, parsnip, red bell peppers, and mushrooms. Stir to combine vegetables with the seasoned oil. Set an even amount of vegetables on top of each piece of chicken.
• Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
• Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
• Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Watch out for any steam when you check the chicken for doneness. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove foil packets from the oven, open the packets, and serve immediately.

EASY TIN FOIL SAUSAGE AND VEGGIES DINNER

Steps:

• Cut the top off the pepper and remove the seeds. Thinly slice.
• Remove husk from corn and cut into 1 inch disks. Coarsely chop the onion.
• Cut the potatoes into small bite-sized pieces -- about 8-10 pieces per potato depending on size.
• Coin the zucchini.
• Coin the turkey sausage.
• Preheat the grill to medium heat.
• In a small bowl, stir together the olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste) seasoned salt and pepper. Stir.
• Add seasonings mixture to the veggies + meat and toss well.
• Place 2 pieces of tin foil on top of each other.
• Put a generous amount of the mixture in the center and then fold up the first piece of foil and then the next piece of foil to form a secure encasing.
• Grill covered over medium heat for 16-24 minutes (depending on heat of grill) until veggies are crisp tender.
• Remove and top with freshly chopped parsley if desired.
• OVEN: 400 degrees for around 30-35 minutes.