It’s officially too hot to turn the oven on, which for my family means that it’s BBQ season! If I can figure out a way to throw a complete meal onto the grill rather than heat up my kitchen, that’s how it’s getting cooked. That’s why I love these Grilled Veggie foil packets.
You can prepare these up to a day in advance so that they’re ready to be grilled, making them a great option for entertaining. Although I really like the convenience of cooking these on the grill, you can also cook them in the oven. If you’re feeling bohemian, you can eat dinner directly out of the packet, meaning you won’t even have to do the dishes!
To make the tofu and veggies in foil pockets I use zucchini, potatoes, onions, bell peppers, and green beans, but you can use whatever vegetables are in season. For firmer veggies like carrots, cut them into smaller pieces so that they will have a chance to soften during cooking.
You can also use any vegetables that you have on hand, If you are looking for a meatless option, these Grilled veggie foil packets are a great choice. You can also add in some grilled chicken or shrimp if you’d like. Either way, they make a tasty and easy meal that the whole family will love. So fire up the grill!
Zucchini: I use a zucchini but you can also use a yellow squash
Onion: I prefer red onion, but you can use any type of onion that you like
Green bean: you can also use asparagus, broccoli, or any other type of vegetable that you like
Firm tofu use firm or extra firm tofu that has been pressed of excess water
Asian spices: you can also use cajun, Mexican, or Italian seasonings. This spice mix can be found in the spice aisle of your grocery store.
See the recipe card for quantities
Step-by-step preparation with photos
Start by cutting a double layer of heavy-duty aluminum foil. Don’t use the thin foil, otherwise, the contents of your packet may end up on the bottom of your barbecue. Pile your veggies, potatoes, and tofu in the middle of the foil, drizzle on some olive oil, and season with an Asian spice mix to taste.
Here comes the best part. Place the packets on the grill on medium-high for about 10 minutes. Because the food is contained in the foil, you won’t even have to clean your grill when they’re done. Once the packets are cooked through, remove them from the heat.
When you’re ready to serve, drizzle on a tablespoon of the dressing of your choice. I like to use siracha sauce for a bit of a kick, but ranch dressing also works really well. Or, leave them completely plain – they are fully customizable.
Yes, you want to keep the steam inside your papillotes for a more even cooking.
Reynolds Wrap Aluminum Foil.
Reynolds Wrap Non-Stick Heavy Duty Aluminum Foil.
Reynolds Wrap Pitmaster's Choice Heavy Duty Aluminum Foil.
Amazon Brand – Solimo Heavy Duty Aluminum Foil.
Daily Chef Heavy Duty Aluminum Foil For Food Service, BBQ & Catering
If you have leftovers, store them in an airtight container in the fridge for up to four days. Reheat on the stove over medium heat until warmed through.
You can definitely make these packets in advance. Assemble them up to a day ahead of time and store them in the fridge until you’re ready to cook. Whether you are cooking for one or feeding a crowd, these Veggie foil packets are a great option. They are easy to make and can be tailored to your liking.
What other vegetables can I use in these packets?
You can really use your favorite veggies that you like in these packets. Some other great options include:
-Corn on the cob (cut into pieces)
The possibilities are endless, so get creative and make them your own!
Tips for the Grilled Veggie foil packets
- These packets are great on their own, but you could also serve them with a side of rice or quinoa
- Here are a few tips and variations to help you make the perfect Veggies foil packets:
- If you are using softer vegetables, they will only need to cook for about ten minutes. If you are using firmer vegetables, they will need to cook for about fifteen minutes.
- You can also add in some Siracha sauce if you like things a little bit spicy.
- These packets are great on their own, but you could also serve them with a side of rice or quinoa. Or, if you’d like, you could add some grilled chicken or shrimp to make it a complete meal.
- Leave room for heat circulation inside.
- Add parmesan cheese on top.
- If you omit the protein in this foil-pack recipe it will make the perfect side dish.
Grilled Veggie Foil Packets
- 2 small potatoes small, sliced
- 1 larges onion sliced
- 1 zucchini sliced
- 1 bell pepper sliced sliced
- ½ lb green bean
- 8 ounces firm tofu sliced
- Asian spices mix to taste
- Siracha sauce if desired
- Cut a double layer of heavy-duty aluminum foil 24 in.
- Unfold the foil and place the vegetables and tofu in the middle on the foil.
- Drizzle with 1 tablespoon olive oil.
- Sprinkle with Asian spices, 1 /4 teaspoon salt and ¼ teaspoonful of pepper.
- Fold the foil over the vegetables and fold the sides to form a packet. Seal. (You can prepare the vegetable papillotes in advance. They will keep it overnight in the refrigerator.)
- Set the barbecue to medium-high power. Place the vegetable papillotes on the barbecue grill. Close the lid and cook for 10 minutes
- When ready to serve, gently shake the foil to coat all the vegetables with the seasoning. Drizzle with 1 tablespoon of the dressing of your choice.