GRILLED VEGETABLE PACKETS
This is a wonderful way to do veggies, they are so good prepared this way on the grill. You can make these packets up hours in advance, and keep the foil packets in the fridge, just grill them when ready!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix all veggies and spices together (except butter).
- Put the veggies on 2 (12x12-inch) pieces of heavy foil.
- Dot each with 2 Tbsp butter.
- Bring ends of foil together, twist to seal(Can poke small holes in the TOP part ONLY! if desired, but is not necessary).
- Grill packets over hot coals for 15-20 minutes, or until veggies are tender.
- Serve hot -- delicious!.
- **NOTE** olive oil may be replaced for the butter, but the taste won't be as good!.
GRILLED SUMMER VEGETABLES
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium-high heat.
- Brush the green beans, green onions, red peppers, squash and zucchini with 1/4 cup of the olive oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over. (The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.) Arrange the cooked vegetables on a platter.
- Meanwhile, whisk the remaining 2 tablespoons olive oil, balsamic vinegar, parsley, rosemary and garlic in a small bowl. Season with salt and pepper. Drizzle the herb mixture over the vegetables. Serve warm or at room temperature.
SUMMER VEGETABLE GRILL PACKETS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Easy way to do summer veggies on the grill. Uses Reynolds Wrap Aluminum Foil to cook your veggies in.
Provided by breezermom
Categories Corn
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees. Place the bacon on the rack of a broiler pan and bake for 10 to 20 minutes, depending on the thickness of your bacon. You want it crisp but not burned.
- While baking the bacon, scrape the corn off the ears of corn. Combine the corn kernels, red bell pepper, sliced zucchini, and diced onion in a bowl. Sprinkle the Cavender's Greek Seasoning over the vegetables. Add some freshly ground black pepper if you would like.
- Tear off 2 12 x 12 pieces of Reynolds Wrap Aluminum Foil. (I like to use heavy duty for grilling). Place half the vegetables on each foil sheet.
- Cut the butter up into small pieces and put 2 tablespoons over each vegetable packet. Bring the ends of the foil together, fold over 3 times and twist the ends together. (Each packet serves two).
- Grill over hot coals for 15 - 20 minutes. While the veggies are grilling, crumble the bacon. When the veggies are ready, carefully open the packets (watch out for steam!) and sprinkle a slice of crumbled bacon over each packet. Serve and enjoy!
HEALTHY GRILLED SUMMER VEGETABLE SPAGHETTI FOIL PACK
Yes, you can make one-pot pasta outdoors! In this recipe, sun-dried tomato pesto and olive oil deliver loads of flavor and whole-wheat spaghetti and veggies provide plenty of fiber. So even though it's cooked on a grill, this garden-fresh sauce tastes like it simmered on the stovetop.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a grill for medium heat.
- Toss together the tomatoes, eggplant, zucchini, pesto, olives, garlic, olive oil, crushed red pepper and 1 teaspoon salt in a large bowl.
- Combine the wine with 2 cups water in a large measuring cup or bowl.
- Tear four 16-inch pieces of 18-inch-wide heavy duty foil and arrange on a work surface. Evenly divide the spaghetti among the 4 pieces of foil, placing it in the center of each piece and leaving plenty of room on the short ends. Evenly divide the vegetable mixture among the foil, spooning it on top of the spaghetti. Fold up the sides and ends of each piece of foil to make a canoe shape. Pour 3/4 cup of the wine mixture into each packet. Keeping the folded sides up, tightly crimp the edges together so the packets remain canoe-shaped. This will prevent leaking and allow for space at the top of each packet.
- Put the packets on the grill, close the grill lid and cook 24 minutes, changing the position of the packets on the grill about halfway through. Remove from the grill and let rest for 10 minutes.
- Carefully open each packet. The pasta should be al dente and the vegetable mixture saucy. Stir 2 tablespoons Parmesan into each serving. Transfer the pasta and sauce to 4 serving bowls and top with the basil.
Nutrition Facts : Calories 460 calorie, Fat 14 grams, SaturatedFat 3 grams, Sodium 740 milligrams, Carbohydrate 55 grams, Fiber 10 grams, Protein 14 grams, Sugar 7 grams
ORIENTAL MEATBALL VEGGIE PACKETS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Packed with flavor, this recipe is so easy to prepare! The Reynold's Wrap packets make clean up a breeze! It will wow your family!
Provided by Ronna F
Categories Meatballs
Time 45m
Yield 4 2 cup servings, 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl, whisk cornstarch with soy sauce, vinegar, hoisin sauce, ginger, garlic powder and pepper. Set aside.
- In a large bowl, combine egg, evaporated milk, bread crumbs, onion salt, garlic powder and black pepper. Crumble beef over mixture and blend well. Shape into 1-inch balls.
- Tear off 4 12-inch pieces of Reynold's Wrap. Set 1/4 of the vegetables onto center of each piece of foil. Top each with 1/4 of the meatballs and 1/4 of the sauce. Fold foil over mixture and crimp edges to make packets. Place packets on a cookie sheet.
- Bake at 350 degrees F. for 30 minutes, or until meatballs are fully cooked.
- To serve, place 1/2 cup rice on each of 4 serving plates. Open each packet over rice. Sprinkle with sesame seeds.
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GRILLED SUMMER VEGGIE FOIL PACKS RECIPE
From tablespoon.com
Servings 4Total Time 35 minsCategory Side DishCalories 170 per serving
- Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
- In large bowl, mix olive oil, garlic, Italian seasoning, salt and red pepper flakes. Add squash, zucchini, bell pepper, tomatoes and onions; toss to combine. Divide evenly among sheets of foil.
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until vegetables are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with feta cheese and parsley.
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