Grilled Summer Vegetable Packets<br>Photography by David Scott Credits: Grilled Summer Vegetable Packets<br>Photography by David Scott
Cooking in foil is a great way to prepare food without fuss or muss. Save these ideas.
• Barbecue instructions are included so that you can make them at home as well as over the campfire coats.
• Wrap In heavy-duty foil or a double thickness of foil. To avoid piercing, turn with tongs, not a fork.
• Times given are a guideline only.
• Where appropriate, turn often to avoid burning.
• Most of the following make one serving; multiply as desired.
MORE OUTDOOR DINING INSPIRATION:
• Fresh air fare: A chef's guide to great grub for happy trails
• Cool cuisine: Beat the heat with our summer-perfect dishes.
• Inspired picnic food: Fill your picnic basket with a variety of our sumptuous sandwiches.
Onion Flower: Peel large red or white onion; cut into 8 wedges, leaving root end intact. Place on foil; drizzle with 1 tbsp (15 mL) each liquid honey and wine vinegar. Seal and cook over medium-high heat for about 30 minutes or until tender.
Scalloped Tomatoes: Slice 1 tomato 1/2 inch (1 cm) thick. Place in single layer on greased foil square. Sprinkle with salt, pepper, fresh bread crumbs, grated Parmesan cheese and herbs. Dot with butter. Seal and cook over medium-high heat for about 15 minutes or until softened.
Grilled Garlic Spread: Trim off top of garlic head. Brush with oil. Wrap in foil; cook over medium-high heat for 30 minutes or until very soft. Let cool slightly; squeeze out pulp to spread on toasted pitas or crackers. Or add to campfire stews or marinades.
Quesadillas: Top 1 small tortilla with mustard, ham, shredded Swiss cheese; top with second tortilla. Wrap in foil; cook over medium-high heat for 2 minutes per side. Cut into quarters. (Other fillings: black beans, tuna corn, salsa, strips cooked chicken.)
Mussel Bake: Place 8 oz (250g) mussels (cleaned and beards removed) on large piece of foil. Add splash of white wine, chicken stock or water. Top with sliced green onion or half a chopped tomato or a couple of spoonfuls of salsa. Seal and cook over medium-high heat, turning once, for 10 to 15 minutes or until mussel open. Discard any that do not open.
Veggie Packs: On large piece of greased foil, arrange 1 carrot, sliced, 1 small new potato, sliced, and 1 small onion, chopped. Toss with a drizzle of oil, 1 tbsp (15 mL) chopped fresh thyme, oregano, parsley or chives (or 1 tsp/5 mL dried), 1/2 tsp (2 mL) salt and pinch pepper. Seal and cook over medium-high heat, turning once, for about 20 minutes or until vegetables are tender. (Add other vegetables in season, including green and yellow beans, broccoli or sweet peppers.)
Corn Cobs in Foil: Wrap husked corn cobs individually in foil. Seal and cook over medium-high heat, turning occasionally, for about 25 minutes or until tender-crisp.
Toasted Cheese Baguette: Slice baguette in half lengthwise. Spread with 1/2 cup (125 mL) spreadable herbed cream cheese. Reassemble loaf, wrap in foil and cook over medium-high heat for 5 minutes. Remove from heat; let stand for 10 minutes and slice for appetizers or to serve with salad. Makes 4 servings.
Gooey Banana Boats: Make slit just through peel along concave side of banana. Gently lift flaps of skin and place 2 tbsp (25 mL) toppings inside. Choose from chocolate chips, mini marshmallows, caramel or chocolate sauce, dried fruit. Wrap loosely in foil and cook, slit side up, over medium high heat for 10 minutes or until banana is slightly softened and toppings are melted (if applicable).
Backwoods Taters: Prick white baking potato or sweet potato in several places. Wrap in foil and cook over medium heat, turning often, for about 50 minutes. Top with 1 of the following: baked beans, canned mixed bean salad, antipasto, salsa, chive butter, sour cream, herbed cream cheese.
Nachos in the Flames: Spread 1-1/2 cups (375 mL) tortilla chips on large piece of foil. Top with 1/2 cup (125 mL) shredded cheese, chopped sweet red pepper, corn kernels, and hot pepper rings (if desired). Seal and cook over medium-high heat for 10 minutes or until cheese is melted.
One of the best parts of outdoor living is cooking morsels of food over the open fire. Use a 3 foot (1 m) or so green hardwood stick or long skewer with wooden handle and hold the food about 3 inches (8 cm) above the flame, turning often to prevent burning. Cooking times are approximate,
Veggie Kabobs: Skewer vegetable chunks (sweet peppers, zucchini, onion wedges, cherry tomatoes) onto stick. Brush with herbed butter or honey mustard; roast for 5 to 10 minutes.
Bacon Dogs: Wrap bacon around a wiener. Spear lengthwise onto stick, catching both ends of bacon. Roast for about 5 minutes or until wiener is heated through and slightly blistered and bacon is crisp. Place in toasted bun; sprinkle with shredded cheese and favourite toppings,
Hamburger Subs: Shape ground beef into 1-inch (2.5 cm) balls. Skewer 4 balls onto each stick. Roast for about 10 minutes or until golden brown outside and no longer pink inside. Sandwich in toasted hotdog buns.
Sundae Sticks: Skewer marshmallow and fruit pieces (banana, peaches or strawberries, plus a maraschino cherry for tip), Roast until marshmallow is golden.