Grilled Vegetables in Foil

Grilled vegetables cooked to perfection

A grill master this cook is not. Who else is happy with a giveaway grill free from the dealership when my dad upgraded vehicles awhile back?

But I’ve nailed vegetables cooked on the grill in foil. Many warm evenings, I toss chopped what’s-on-hand vegetables into a foil packet with the slower-cook sorts on the bottom, top with garlic, dot with butter, sprinkle with salt and shake with pepper. Thirty 30 minutes later, it’s supper time, no bun required.

Still, my admiration goes out to grillers who debate the merits of hardwood charcoal and briquettes, stoke their chimneys and produce great burgers, breasts and butts with such ease.

Maybe someday. Until then, here’s a favorite recipe for vegetables cooked on the grill in foil, one even a professional amateur can master.

ALANNA's TIPS I’ve experimented with less oil but 2 tablespoons is perfect for both flavor and texture. It’s a myth that fresh mushrooms should always be brushed, not washed. If mushrooms are to be cooked, wash them first without harming the cooked texture or color. The drier the vegetables, the better the vinaigrette adheres. Reynolds sells large heavy foil bags convenient for grilling these vegetables in a single leak-free foil container. No grill? No problem. Cook the vegetables in a casserole dish covered with foil at 350F for an hour.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. What’s on your grill? Share a favorite recipe via e-mail.


Who says a grill is just for meat?
Hands-on time: 20 minutes
Time on grill: 20 – 25 minutes
Makes 5 cups, easily doubled for a crowd
  • 2 tablespoons vegetable oil (see TIPS)
  • 1/2 teaspoon sesame oil
  • 1 tablespoons soy sauce
  • 1/2 tablespoon garlic
  • 1/2 tablespoon fresh ginger (or 1/2 teaspoon ground ginger)
  • 1 teaspoon kosher salt
  • Freshly ground pepper

  • VEGGIES (about 8 cups total)
  • 2 ribs celery, 1” pieces on diagonal
  • 2 carrots, 1” pieces on diagonal
  • 4 ounces fresh mushrooms, washed (see TIPS) and trimmed, caps broken into pieces
  • 1/2 red onion, peeled, cut in 5 pieces
  • 1/2 red bell pepper, cut into 5 strips
  • 1/2 head broccoli, stems peeled and cut into rounds, tops cut into florets
  • 1/4 head red cabbage (my favorite!), cut in small wedges

Preheat grill. Whisk vinaigrette ingredients in a large bowl.

Wash and drain vegetables before slicing (see TIPS). Add vegetables to vinaigrette as sliced, tossing to coat. (Stop here if prepping in advance.)

Tear two foil sheets about 11x18. Divide vegetables between the sheets; fold to create packets and seal tightly. Place on grill rack for 20 – 25 minutes til vegetables are cooked but still tender crisp and colorful. Carefully open packets and serve immediately.

NUTRITION ESTIMATE Per Cup: 120Cal; 3g Protein; 6g Tot Fat; 1g Sat Fat; 15g Carb; 4g Fiber; 492mg Sodium; 0mg Cholesterol; Weight Watchers 2 points

En papillote [pah-pee-YOHT, PAH-peh-loht] refers to food baked inside a wrapping of parchment, foil or another material. Lots of people like to cook food in foil because it's so easy. Plus, the clean-up is simple and the cooking time is short because the heat is concentrated. So I've started to collect recipes for food cooked in foil. If you have a favorite recipe that fits this style, I'd love to test it out!

Last week, cookbook author Steve Raichlen was in town to promote his new book, The Barbecue! Bible 10th Anniversary Edition. Is this the summer, finally, to learn how to grill? Wish me luck!

Many thanks for this recipe to my cousin Diane, who's a great cook in Winnipeg, Manitoba. I am so lucky that my family so generously shares so many favorite family recipes. Thank you, all!

To mark Canada Day on July 1, Canadian food bloggers are collecting Canadian recipes for Mmmm...Canada; this is my contribution. I am much proud of my Canadian heritage and appreciate that Canada bestows dual citizenship. Still, my 'Canadian' recipes are few and far between because for me, Canada isn't a foreign place, it's just family, it's just the place across the river. (My dad's house sits just across the river from Ontario: swimmable in the summer, walkable in the winter.) Canadian readers (there are a lot of you!) may be amused at the recent good-natured finger-wagging from a Canadian who took issue with the authenticity of my mother's recipe for Butter Tart Bars. Others will be moved by the OCHER-Yaya, a gathering of Canadian women, friends since the 1950s, and their daughters at my house in St. Louis just last month.

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If you like Kitchen Parade's recipes, for more scratch cooking recipes using whole, healthful ingredients, visit A Veggie Venture, my food blog, home to the Alphabet of Vegetables where there's a vegetable in every recipe and vegetables in every course.

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Alanna, thanks for linking up to the Canadian recipes. Our country is young (141) but we're proud of this northern land of opportunity.
It's funny, actually. As of this moment I've been thinking of recipes I have/love that actually are Canadian, ones that use Imperial cheese and triticale, for example. Another time!
Alanna -- Last week I made some grilled veggies like this and added 4 grilled chicken/apple sausages to the grill, dumped the veggies into the Cuisinart for a rough chop, removed the skin from the sausages and sliced them up, put everything in a pot with a cup or so of chicken stock, and heated. Threw it on top of some healthy whole grain anglehair pasta and topped with grated parm, and dh and I proceeded to eat three helpings. I think I'll make this once every two weeks during this summer it's so healthy.
Heidi ~ That's interesting, doing the chopping in the food processor. It would definitely cut down on the prep time. I like the protein/pasta additions too. The last time I made this recipe, I used up some of the leftovers on grilled pizza, that's a recipe I'll post some time soon.
This is delicious. I don't have a barbecue (on the to be purchased list), so I simply roast the veg in the oven. The vinaigrette looks great and I'll give it a try.

thanks so much for participating!

Nice and colorful veggie recipe Alanna! I bet theses\ are very tasty w/ the vinaigrette you prepared. I've been doing a lot of grilling lately and will have to try this when I get back in town.
This is such a delicious idea - love it :)

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna