Grilled vegetables are very versatile and you can serve them as they are, use them for grilled vegetable soups, as a pizza topping, to make grilled vegetable salad and more. One popular method for grilled veggies is to use aluminum foil packets. These mean that you can grill small vegetables or finely chopped ones without losing them through the grill grate. Using aluminum foil also avoids the possible burning, sticking or messy residue that other vegetable grilling methods can produce.
The term “en papillote” means food cooked while wrapped in foil or parchment. The concentrated heat from the wrapping shortens the cooking time and clean up is simple, making grilled vegetables in foil a real winner.
The first thing to do is to preheat your grill to a medium heat. Wash the vegetables and dry them well. The drier they are the better the oil or vinaigrette will stick. When it comes to choosing vegetables for the grill, there is zucchini, tomatoes, squash, mushrooms, onions, bell peppers, corn and more. Pineapple chunks go very nicely with these vegetables too if you want to add those for a bit of sweetness.
Chop the veggies into similar sizes. One inch slices or cubes work well. Toss the vegetables in a bowl with oil and add seasonings. You can choose from salt, pepper, garlic, ginger, red pepper flakes and more. Mix everything together well so the vegetables are evenly coated in oil and seasonings. A good guideline is to use two tablespoons of oil for every eight cups of veggies.
Making a Foil Packet for Grilled Vegetables
Lie out a medium or big sheet of aluminum foil and rub a little oil over it. Pour the vegetables on to the foil and cover with another piece of foil. Fold up the edges, crimping them as you go. You will end up with a sealed pouch which will not steam or leak liquid. You can fold one sheet of aluminum foil over rather than using two pieces if you are not grilling many vegetables. If you are cooking a lot, it is easier to cook one big foil packet than two or three smaller ones.
Carefully place the foil packet on the grill and cook the vegetables for twenty or thirty minutes, flipping the pouch over about halfway through the cooking time.
Do not worry if any juices leak out. If you want the vegetables to be a bit drier, you can snip open the top of the pouch after flipping and let the steam come out. If you want them extra dry, you can line a pan with foil and grill-roast the vegetables instead of sealing the foil packet. This will take longer than using foil packets.
If it starts to rain or you have no grill, you can get similar results by cooking the veggies in a casserole dish covered with foil for an hour at 350 degrees F.
With this barbecued vegetable cooking method, you can cook lots of different kinds of vegetables. If they can be cooked on the stove, they can be grilled in a foil packet. You might like to try some vegetables you do not usually eat to add a new color, flavor or texture. Most vegetables taste better grilled so you might discover a new favorite!
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