Grilled Vegetables

Steaming in a foil packet is the secret to scrumptiously tender root veggies on the grill. Just pop the bundle on the grill with your meat.

20 min.
20 min.



1. Scrub potatoes thoroughly with a brush; pat dry. Halve potatoes; set aside.

2. In a large saucepan, cook potatoes and carrots in a small amount of boiling salted water for 5 minutes; drain.

3. Tear off a 36×18-inch piece of heavy-duty foil; fold in half to make an 18-inch square. Place potatoes, carrots and onion in center of the foil square. Drizzle with olive oil; sprinkle with salt and pepper. Bring up two opposite edges of foil and seal with a double fold. Fold remaining two edges together to enclose vegetables, leaving space for steam to build.

4. Grill foil packet on the rack of an uncovered grill directly over medium coals for 20 to 25 minutes or until vegetables are tender, turning once halfway through grilling. Carefully open foil and remove vegetables to serving platter.

Quick Tip: Add fresh herb sprigs such as thyme or rosemary to the foil packet to enhance the flavor of the veggies.

Nutrition Per Serving

86 Calories, 2g Fat, 0g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 273mg Sodium, 15g Carbs, 2g Fiber, 2g Sugar, 2g Protein. Daily Values: 64% Vitamin A, 10% Vitamin C, 2% Calcium, 1% Iron
© 2017 Marsh Supermarkets, Inc.