Grilled Vegetable Packets

Foil packets are the grill’s best-kept secret for vegetables. Mushrooms, broccoli, cauliflower, carrots, and sliced onion get sealed up with basil and a dot of margarine, then the packet goes right on the grill grate. The vegetables steam inside the foil, coming out crisp-tender and lightly seasoned.

The pyramid wrap technique matters. Bringing all four corners together and folding loosely at the top traps steam inside the packet while leaving room for the hot air to circulate. A tight seal with no headspace means soggy, overcooked vegetables.

Eight minutes is all you need. These cook while your main protein rests, making them the perfect side that requires no attention and creates no dirty pans.

Kitchen Tips

• Slice the carrots thin. They’re the densest vegetable in the mix and need more surface area to cook through in 8 minutes.
• Use heavy-duty foil or double-layer regular foil. Thin foil tears when you fold it and leaks steam.
• Don’t open the packet to check. You lose the steam that’s doing all the cooking. Trust the timing.
• Place packets on the cooler side of the grill if you’re running hot. Direct flame can scorch the bottom.

Variations

• Add sliced zucchini or bell peppers for more color and variety.
• Swap basil for Italian seasoning or a squeeze of lemon juice for a brighter flavor.
• Drizzle with balsamic vinegar when you open the packets for a tangy finish.