Grilled Foil Pack Vegetables
These foil pack grilled vegetables made with Reynolds Wrap® Heavy Duty Foil are perfect for BBQ season! They cook just right on your grill and come out tender and seasoned to perfection. This is one side dish that you don't want to miss!
Servings: 5
Ingredients
- 1 green bell pepper (cut into one-inch pieces)
- 1 red bell pepper (cut into one-inch pieces)
- 2 cups Brussels sprouts (sliced in half)
- 3 corn on the cob (cut into four pieces)
- 1 pound baby potatoes (cut in half)
- 2 Tablespoon Olive Oil
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Reynolds Wrap® Heavy Duty Foil
Instructions
- Preheat your grill to medium-high heat. In a large bowl combine the bell pepper, Brussels sprouts, corn, and baby potatoes. Add the olive oil, Italian seasoning garlic powder, paprika, chili powder, salt, and pepper, and stir to combine.
- Tear off four sheets of Reynolds Wrap® Heavy Duty Foil Divide the vegetables into each sheet of foil and fold up on the sides until it is sealed and forms a packet.
- Add to the grill and cook for 20-25 minutes or until vegetables are tender.
Notes
Oven Directions:
Preheat oven to 375 degrees. Place the foil packets on a sheet pan and bake for 20-25 minutes. Unwrap the foil packs and broil on high for 2-3 minutes if you want the vegetables crisp on top.
Preheat oven to 375 degrees. Place the foil packets on a sheet pan and bake for 20-25 minutes. Unwrap the foil packs and broil on high for 2-3 minutes if you want the vegetables crisp on top.
Nutrition
Calories: 165kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 217mg | Potassium: 659mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1229IU | Vitamin C: 84mg | Calcium: 41mg | Iron: 2mg
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