The Mexican vegetables used in this recipe are the perfect accompaniment to any grilled meat or fish dish. Alternatively, you can serve these vegetable packets as an appetizer. Feel free to add more chili powder to the Mexican vegetables if you prefer your vegetables with a zing!
The combination of tomatoes, corn, bell peppers, onion and chili give these tasty vegetable packets an authentic Mexican flavor so if you want to enjoy Mexican recipes without the meat, this one is both filling and delicious.
Feel free to switch some of the vegetables for others. Perhaps you want to add green beans or garbanzo beans to the mix, or even some carrot or mushrooms. Pretty much anything goes so include lots of delicious vegetables in the packets. These healthy vegetables are teamed with parsley, chili powder, salt, butter and lemon pepper, to add a subtle flavor to the veggies. The flavor of the vegetables should be the main taste you experience when you open these packets, enjoy the wonderful aroma and tuck into this fine feast.
Mexican cooks like to use fresh, seasonal produce, and they often choose whatever is locally available and the freshest of the fresh. A touch of herbs or spices can enhance the vegetables without overpowering their natural and subtle flavors. The recipe calls for dried parsley but you may use chopped fresh parsley if you prefer, or even use cilantro instead of the parsley, since that is also a typically Mexican flavor.
You can prepare these ahead if you wish, chopping the vegetables and enclosing them in the aluminum foil. If you wish to do that, just keep the foil packets in the refrigerator until you are ready to cook them. Then all you have to do is pop them on to the hot barbeque and the vegetables will start to cook to perfection on there. You can also prepare these just before barbequing, as you wish. The cooking time will be somewhere between 15 and 20 minutes, perhaps longer if your vegetables are chopped especially small or if your barbeque is especially hot. The opposite might apply and the cooking time might be longer, especially if you like your veggies really tender. Put them on about the same time as you add the meat and then you can let the meat rest while the vegetables are finishing off.
Any kind of fish, poultry or meat goes very nicely with this side dish, and you do not have to serve something typically Mexican with these vegetables. If you are serving a vegetarian you might like to serve the veggies with a plain or potato omelet, or perhaps with some bread and butter, since the vegetables offer plenty of nutrition and they are filling and satisfying. Once you taste how great these are, you will want to make them again and again. Enclosing the vegetables in foil really seals in all the aromas and flavors, and the end dish just has a stronger, richer flavor, than if you were to cook them in a pan on the stove.
- 1 red bell pepper cut in strips
- 1 green bell pepper, cut into strips
- 2 cups corn cut from the cob
- 1 sliced onion
- 1 tablespoons chopped parsley
- 8 halved cherry tomatoes
- ¼ teaspoon chili powder
- ½ teaspoon salt
- 2 teaspoons butter
- ½ teaspoon lemon pepper
- Preheat the grill to hot.
- Combine everything except the butter in a bowl. Place the vegetables in 2 pieces of foil, measuring 12 x 12 inches.
- Dot with butter and bring the ends of the foil together, twisting to seal the packets.
- Grill the Mexican vegetable packets for 15 to 20 minutes or until the vegetables are tender.
This photo shows you how appetizing and colorful this side dish is. Although there are green beans in the photo, that is just a suggestion because there are no green beans in the ingredients list, but then you have free rein over which vegetables to include. Your choice of vegetables should be washed and chopped, and then you can enclose them in the foil packets with the herbs and spices, and add some butter and the Mexican vegetable packets are ready to cook. Choose how spicy or mild you want this dish by varying the amount of chili powder you add to it.
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