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Summer Vegetable Foil Packs

Photo Credit
Siim79/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 servings
Category
Meatless
Vegetables
Course
Side Dishes
Preparation Method
Grill

This camping favorite works well with any live fire or can easily go into a hot oven. Work with your favorite combination of summer vegetables and herbs — just think about textures and cooking times.

Peppers, onions, and potatoes work well together; while the spuds take more time, the peppers and onions just get sweeter and mellower.

If you’ve got leftovers, this mix (along with some steak) makes a great salad or sandwich.

 

Ingredients
1 red pepper, seeds removed, sliced into 1-inch-wide strips
1 yellow pepper, seeds removed, sliced into 1-inch-wide strips
1 red or yellow onion, thinly sliced
1 sweet potato, sliced into thin rounds
2 tablespoons olive oil
Kosher or sea salt and freshly ground black pepper

Instructions

 

Heat grill to medium-high. Place ingredients in a large mixing bowl or zip-top bag and toss well to combine. Make a double layer (18 inches long) of aluminum foil and place half the vegetable mix in a horizontal strip along the middle. Bring top edges together and crimp to seal, then crimp ends to seal. Wrap with a third layer of foil and seal well.

Repeat with remaining ingredients. Put packets side by side directly on hot coals about 30 minutes, turning every 8 to 10 minutes.

Remove from heat and let sit 10 minutes. Carefully open packets and serve.

 

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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