Vegetable Hobo Packets
The easiest way to cook vegetables on the grill is in a foil packet because you don't have to worry about anything burning or falling through the grill. As well, you can flavour your favourites as desired. Get started with any of our combinations.
Servings: 4
Ingredients:
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1 lb (500 g) asparagus (or see More Information below)
1 tbsp (15 mL) butter, melted, or extra-virgin olive oil
1 tbsp (15 mL) chopped fresh herbs (or 1/4 tsp/1 mL dried)
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) lemon juice, if desired
Preparation:
Cut double-thickness 24-inch (60 cm) length of heavy-duty foil; fold in half crosswise.
Unfold foil; mound vegetables on one side close to fold. Drizzle with butter or olive oil. Sprinkle with herbs, salt and pepper. Fold foil over; fold in sides and seal to form packet. (Make-ahead: Refrigerate for up to 24 hours.)
Place on grill over medium-high heat; close lid and cook for 10 minutes, turning once, until tender. To serve, shake gently to distribute seasonings. Drizzle with lemon juice, if desired.
Additional Information
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Other choices of vegetables:
2 lb (1 kg) mini new potatoes, halved - (cook 18 minutes)
3 cups (750 mL) peas, corn or other frozen vegetables - (cook 6 to 8 minutes)
12 oz (375 g) green beans, trimmed and 1 cup (250 mL) sliced mushrooms - (cook 12 minutes)
4 cups (1 L) mini-carrots and 1 onion, sliced - (cook 15 minutes)
4 cups (1 L) broccoli florets and half sweet red pepper, chopped - (cook 9 minutes)
Source
Canadian Living Magazine: June 2003
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