How To Grill Vegetables In Foil

I recently tried this recipe for grilled vegetables in foil, and it was such a simple yet flavorful experience! Grilling veggies in foil packets is a game-changer, especially when you’re after that smoky, charred flavor without them turning into mush.

I started by prepping the vegetables – slicing up the asparagus, sweet mini peppers, and zucchini just as instructed. The bright colors of the peppers against the green zucchini and asparagus gave me a feeling this would be a beautiful dish. Tossing them in olive oil, garlic, salt, and pepper made them glisten, and I could already smell the hint of spice from the garlic.

Following the instructions, I divided the veggies into foil packets, making sure to double up the foil since I didn’t have the heavy-duty kind. Creating the little foil packages was fun and gave me that “ready for summer grilling” vibe. The key to getting the perfect grill marks is making sure the veggies have space in the packets, so they don’t steam too much.

Once on the grill, I could hear the sizzling right away. I was cautious to flip them at the 4-minute mark, making sure both sides got enough heat to cook evenly. When I opened the packets after grilling, the aroma of roasted garlic and olive oil mixed with the smokiness from the grill was just heavenly.

To finish it off, I added the buttery mixture of fresh parsley and chives. The melted butter added this rich, herbal note to the already perfectly grilled veggies. Letting the butter melt in the packets was such a smart step—it brought everything together so beautifully. The texture was spot on; none of the vegetables were overcooked or mushy, thanks to the clear instructions on cutting and grilling times.

This was an easy, healthy dish full of fresh flavors. I’ll definitely be making this recipe again when I want a vibrant, tasty side dish with little effort!

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Prep Time: 25 mins
Total Time: 25 mins
Servings: 6
Yield: 6 cups

Grilled Vegetables in Foil

Ingredients

• 1 pound asparagus, trimmed and diagonally cut into 2-inch pieces
• 1 pound sweet mini peppers, stemmed, seeded and halved lengthwise
• 2 medium zucchini, diagonally cut into 1/2-inch half-moons
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, finely chopped
• ¾ teaspoon salt
• ¼ teaspoon ground pepper
• 2 tablespoons unsalted butter, softened
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh chives

Directions:

1. Heat a gas grill to medium-high (400-450°F). If using a charcoal grill, make a fire with coals and let it burn until it reaches the same temperature.
2. In a large bowl, mix asparagus, mini peppers, zucchini, oil, garlic, salt, and pepper until everything is coated. Divide the veggies between 6 sheets of foil. For each sheet, bring two sides of the foil to the center and fold tightly. Fold again, leaving some space between the veggies and foil. Then fold the other sides to make a sealed packet.
3. Place the foil packets, sealed side up, on the grill. Cover and cook for 4 minutes. Flip the packets and cook for another 4 minutes until the vegetables are soft. Take them off the grill.
4. In a small bowl, mix butter, parsley, and chives. Carefully open the packets and add 1 teaspoon of the butter mixture to each. Close the packets again and let the butter melt for about 1 minute.