Grilled Sweet Potato And Pepper Foil Pack Recipes

Steps:

• Heat grill to medium heat.
• Cut a piece of foil about 18 x 18 inches square. Lightly spray foil with cooking spray.
• Place sweet potatoes on foil, top with yellow pepper.
• Mix together the melted honey, butter, and seasoned salt. Pour over potato/pepper mixture. Toss slightly to distribute honey/butter.
• Note: You can add the chives to the vegetables now, or wait until after cooking and sprinkle them on top.
• Fold foil over vegetables and crimp to seal. Make sure you have a tight seal, but allow for circulation and expansion during grilling.
• Grill 15-20 minutes or until sweet potatoes are tender. Cut open foil packet and sprinkle with chives.

Steps:

• 1. Preheat a grill over medium-high heat. Lay two 18-inch-long sheets of heavy duty aluminum foil on a flat surface.
• 2. Cut a long slit in each sausage about two-thirds of the way through and flatten gently so it opens like a book. Divide the sausages between the 2 pieces of foil. Toss the peppers and onions with the oil, oregano, 1 teaspoon salt and 1/2 teaspoon pepper and put on top of the sausages.
• 3. Bringing the short sides of the foil together, fold the seams together twice and then tuck the ends in and up to seal. Put the foil packets on the grill and grill, 17 to 20 minutes. Open the foil, being careful of steam; the sausages will be charred and have grill marks on the bottom and the vegetables will be tender. If not, just throw the packets back on the grill, unsealed, for a few more minutes until done.
• 4. Divide among 4 plates and serve with crusty bread or garlic bread.

Steps:

• Heat coals or gas grill for direct heat. Place potatoes on 30x18-inch piece of heavy-duty foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon chips.
• Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat 45 to 60 minutes or until potatoes are tender. Sprinkle with onions.

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
• Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.