Vegetable Packets on the Grill
Elevate your summer grilling game with these vibrant and flavorful Vegetable Packets on the Grill, a quick and healthy recipe perfect for any barbecue or weeknight meal. Packed with tender zucchini, bell peppers, red onion, baby carrots, and juicy cherry tomatoes, this dish bursts with color and garden-fresh flavors. A drizzle of olive oil and a savory blend of garlic powder, oregano, and thyme lends a Mediterranean-inspired flair, while grilling in foil packets locks in moisture and enhances every bite. Ready in just 35 minutes, these easy-to-make foil packets are a mess-free way to enjoy perfectly cooked vegetables, whether as a wholesome side dish or a light, vegetarian main course. Pair them with grilled proteins or crusty bread for a complete al fresco feast!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Bell peppers (any color)
- 1 large Red onion
- 1 cup Baby carrots
- 1 cup Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 sheets Aluminum foil
Instructions
Preheat your grill to medium-high heat (about 375–400°F).
Wash and dry all vegetables thoroughly.
Slice the zucchini into rounds about 1/4-inch thick.
Core and dice the bell peppers into bite-sized pieces.
Peel and cut the red onion into thick slices, then separate into rings.
If the baby carrots are thick, halve them lengthwise to ensure they cook evenly.
In a large mixing bowl, combine the zucchini, bell peppers, onion slices, baby carrots, and cherry tomatoes.
Drizzle the olive oil over the vegetables and toss to coat them evenly.
Sprinkle the garlic powder, dried oregano, dried thyme, salt, and black pepper over the vegetables and toss again to distribute the seasonings.
Tear 4 large sheets of aluminum foil (about 12x18 inches each).
Evenly divide the vegetable mixture onto the center of each foil sheet.
Fold the sides of each sheet up and over the vegetables to create a sealed packet, making sure the edges are tightly crimped to prevent leakage.
Place the packets on the preheated grill, seam-side up.
Close the grill lid and cook for 15–20 minutes, flipping the packets halfway through, until the vegetables are tender but still slightly crisp.
Carefully remove the packets from the grill using tongs and let them rest for a minute before opening to release steam safely.
Serve the vegetable packets as a side dish or as a main course with grilled protein or bread.
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 5253 mg | 228% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 58.6 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2674 mg | 57% | |
*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.
