There’s nothing better than a big side of grilled summer vegetables cooked to perfection served with some grilled salmon. Sounds good, right? My favorite part: the clean up is MUCH easier than cooking on stovetop. And there is just something about grilled vegetables that brings out the flavors with a hint of char. Today, we are grilling veggies with my favorite method: foil packet.

Grilled Summer Veggies

Supplies & Ingredients

  • 4 cups of summer veggies, evenly chopped (I used asparagus, tomatoes, and onion)
  • 2-4 Tablespoons extra virgin olive oil (EVOO)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon (or to taste) garlic, minced
  • Optional add in: 2 Tablespoons of balsamic vinegar and 2 Tablespoon soy sauce
  • 4 sheets of aluminum foil


  1. Begin by chopping all the vegetables into similar sized pieces. This will ensure that they cook evenly.
  2. In order to make 2 vegetable foil packets, you’ll need a total of 4 sheets of foil. Take 2 sheets and overlap them. Do this one more time. Drizzle on about 1 Tablespoon of EVOO on top of each duo. Then, place half the veggies on each and drizzle on another Tablespoon of EVOO.
  3. Season veggies with salt, pepper, and minced garlic. You have the option to add in more flavors. I suggest a balsamic vinegar/soy sauce combo.
  4. After your vegetables have been seasoned, pull the two short sides of tin foil up, and roll them down over each other to create a foil packet. Then, take the 2 remaining ends and seal them closed. Repeat with the second foil packet.
  5. Preheat grill to 400F and place foil vegetable packets on the top shelf, so that they are NOT directly on top of the flames. Let packets cook for 25-30 minutes. Periodically open packets to check vegetables for tenderness (You should be able to poke it with a fork easily).
  6. Enjoy!

What are your favorite summer veggies?

Photo Credit: Downtown SAC

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