These are the best grilled vegetables in foil – they make the perfect dish for summer! Add this vegetable foil pack recipe to your next barbecue or camping trip.
We love the combination of tender potatoes, sweet carrot and delicious sliced beets!
Too busy to make this right away? Pin it for later! Pin this recipe to your favorite board on Pinterest and it will be there when you’re ready!
These grilled vegetables make the perfect side dish for beer can chicken, lemon chipotle BBQ salmon or smoked brisket. This is my favorite way to cook fresh vegetables during the summer months because grilling veggies in foil makes clean up a breeze!
Looking for more easy & delicious camping recipes? Be sure to check out….
How to make vegetable foil packets:
This post contains affiliate links.
Supplies:
- Traeger 780 Pro Smoker Grill – this is our Traeger model, it’s the perfect size for families who like to entertain! Be sure to check out all of our must have Traeger products.
- Heavy duty foil
- Large bowl
- Sharp knife
This combination of root vegetables makes for the most delicious foil packet side dish. Use about one cup each of beets, potatoes and carrots that are sliced into rounds.
Ingredients:
- 3 small red beets, peeled & sliced
- 20 small potatoes, sliced
- 2 large carrots, sliced
- 4 Tbsp butter
- 2 tsp seasoning salt
- 2 Tbsp fresh parsley, for garnish
Directions:
1. Wash and slice the root vegetables.
2. Create a foil packet from aluminum foil torn to about 14″ in length.
3. Place the vegetables in the center of the foil, top with butter and salt.
4. Seal edges of the packet by pulling up the long sides of the foil and creating a 2-inch fold at the top.
5. Fold up the sides of foil with a double fold to lock in all of the ingredients.
6. Heat grill to medium-high heat and place packets on the BBQ.
7. Bake for 45 minutes or until a fork can easily pierce the vegetables.
8. Open packets carefully and garnish with parsley before serving.
The type of vegetable used in these veggie foil packets it totally up to you. We’ve made them with any combo of fresh veggies depending on what is in season!
Ingredient suggestions:
- Green beans
- Yellow squash
- Medium zucchini
- Sweet potatoes
- Brussels sprouts
- Yellow onions
- Medium red bell pepper
- Top with fresh herbs like thyme leaves, cloves garlic or a sprig of rosemary
- Add a teaspoon salt and black pepper
- Garnish with shredded parmesan cheese or cheddar cheese
Be sure to cut the foil pack vegetables into uniform sizes for even cooking. Larger vegetables can be cut into smaller pieces to allow for a quicker cooking time.
Tips for foil packet cooking:
Help prevent the different vegetables from sticking to the sheets of foil by spraying the inside with cooking spray or brushing with olive oil.
Make full foil packet meals by adding chicken breast, summer sausage or salmon to the veggie foil packs.
This post contains affiliate links.
Our camp cooking essentials:
- A Pie Iron Camp Cooker makes cooking over the open fire super easy. Check out these 20+ Pie Iron Recipe Ideas for tons of camp cooker inspiration! Or visit my how to use a pie iron post for tips.
- Foil Pie Plates make tinfoil packet meals even easier with the sturdy base that they provide.
- These Grilling Bags that I recently found are amazing! Simply add all of your ingredients to the bag at home then throw it on the campfire or grill when camping in the great outdoors.
- We love these BBQ Cooking Gloves because they make handling campfire food a whole lot safer!
If you love this vegetable foil packet recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!
Grilled Vegetables in Foil
These are the best grilled vegetables in foil - they make the perfect dish for summer! Add this vegetable foil pack recipe to your next barbecue or camping trip.
Ingredients
- 3 small red beets, sliced
- 20 small potatoes, sliced
- 2 large carrots, sliced
- 4 Tbsp butter
- 2 tsp seasoning salt
- 2 Tbsp fresh parsley, for garnish
Instructions
1. Wash and slice the root vegetables.
2. Create a foil packet from aluminum foil torn to about 14" in length.
3. Place the vegetables in the center of the foil, top with butter and salt.
4. Seal edges of the packet by pulling up the long sides of the foil and creating a 2-inch fold at the top.
5. Fold up the sides of foil with a double fold to lock in all of the ingredients.
6. Heat grill to medium-high heat and place packets on the BBQ.
7. Bake for 45 minutes or until a fork can easily pierce the vegetables.
8. Open packets carefully and garnish with parsley before serving.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 513Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 642mgCarbohydrates: 101gFiber: 11gSugar: 8gProtein: 12g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
This tinfoil packet nacho recipe is a great way to enjoy pub style nachos while camping. Add this recipe to your next camping trip!
