Tin Foil Veggies
Elevate your grilling or oven-roasting game with these vibrant and flavorful Tin Foil Veggies—an effortless recipe that’s as healthy as it is versatile. This dish features a colorful medley of zucchini, yellow squash, red bell pepper, carrots, and red onion, all tossed with fragrant garlic, olive oil, and a blend of dried oregano and rosemary for a delicious Mediterranean-inspired twist. Packed with nutrients and ready in just 40 minutes, these veggie foil packets are perfect for outdoor barbecues or easy weeknight dinners. Simply toss the seasoned veggies into aluminum foil, seal, and cook until tender for a no-fuss side dish that retains all the natural flavors and juices. Serve directly in the foil for a rustic, crowd-pleasing presentation, and enjoy an easy clean-up to boot! Keywords: foil packet vegetables, grilled veggies, roasted vegetables, healthy side dish, Mediterranean vegetables.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium red bell pepper
- 2 medium carrots
- 1 small red onion
- 2 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 sheets aluminum foil
Instructions
Preheat your grill to medium heat, or preheat your oven to 400°F (200°C).
Wash and dry all the vegetables. Slice the zucchini, yellow squash, and carrots into thin rounds. Cut the red bell pepper into strips and the red onion into wedges. Mince the garlic cloves.
In a large mixing bowl, combine the zucchini, yellow squash, red bell pepper, carrots, red onion, and minced garlic.
Drizzle the olive oil over the vegetables, then sprinkle with dried oregano, dried rosemary, salt, and black pepper. Toss the vegetables until they are evenly coated with the oil and seasonings.
Cut four sheets of aluminum foil, each about 12 inches long.
Divide the seasoned vegetables evenly among the four sheets of foil, placing them in the center of each sheet.
Fold the sides of the foil over the vegetables to create a sealed packet. Make sure the seams are tightly closed to prevent steam from escaping.
Place the foil packets on the preheated grill (or on a baking sheet in the oven) and cook for 20-25 minutes, or until the vegetables are tender but still slightly crisp.
Carefully open the foil packets (hot steam will escape, so use caution) and serve the vegetables directly in the foil, or transfer to plates.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 34.6 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1755 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
