Here, we cook asparagus, mini peppers and zucchini together with a hint of garlic and butter.
Fresh veggies get a smoky upgrade with thisGrilled Vegetables in Foilrecipe.
Keep reading for expert tips, including how to prevent your veggies from becoming a mushy mess.
Divide the mixture evenly among 6 sheets of foil.
Create a tight 12-inch fold to seal.
Fold the other sides of the foil in, creating a sealed foil rectangle.
Flip the packets; grill until the vegetables are tender, about 4 minutes more.
Remove from the grill.
Stir butter, parsley and chives together in a small bowl.
Carefully pop swing open the foil packets.
To make ahead
It’s best to start the prep work 2 hours before cooking.
Cover and refrigerate the cut vegetables with the oil mixture in a bowl.
We recommend transferring them from the foil packets to airtight containers.
Reheat them in the microwave, toaster oven or skillet until warmed through.
For all other foils, it doesn’t matter which side you use for cooking, storing or freezing.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
