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The Best Grilled Vegetables in Foil Recipe

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.

Rounds of beets, white potatoes and carrots cooked in a foil packet and topped with fresh parsley.

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 for such easy clean-up!

Looking for more easy & delicious camping recipes? Be sure to check out….

Rounds of beets, white potatoes and carrots cooked in a foil packet and topped with fresh parsley on a wooden table.

How to Make Vegetable Foil Packets

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Supplies

Rounds of beets, white potatoes and carrots cooked in a foil packet and topped with fresh parsley.

This combination of root vegetables makes for the most delicious side dish. Use about one cup each of beets, potatoes, and carrots that are sliced into rounds.

Ingredients

Find the full list in the recipe card below.

  • Small red beets, peeled & sliced
  • Small potatoes, sliced
  • Large carrots, sliced
  • Butter
  • Seasoning salt
  • Fresh parsley, for garnish
Beets, potatoes and carrots on a wooden cutting board.
Cut up beets, carrots and potatoes in a clear glass bowl on a wooden surface.

Instructions

1. Wash and slice the root vegetables.

2. Create a foil packet from aluminum foil torn to about 14″ in length.

Cut up raw root vegetables and seasoning on foil.

3. Place the vegetables in the center of the foil sheet, then top with butter and salt.

Raw cut up root vegetables with butter and seasoning on foil.

4. Seal edges of the packet by pulling up the long sides of the foil and creating a 2-inch fold at the top.

Foil packet on a white counter.

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.

Rounds of beets, white potatoes and carrots cooked in a foil packet and topped with fresh parsley.

8. Open packets carefully and garnish with parsley before serving.

Rounds of beets, white potatoes and carrots cooked in a foil packet and topped with fresh parsley.

The type of vegetable that you use in these veggie foil packets is 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 peppers
  • Top with fresh herbs like thyme leaves, garlic cloves, or a sprig of rosemary
  • Add a teaspoon salt and black pepper
  • Add other seasonings, like Italian seasoning or other seasoning blends, chili powder, dried herbs, or red pepper flakes.
  • Garnish with shredded parmesan cheese or cheddar cheese
Rounds of beets, white potatoes and carrots cooked in a foil packet and topped with fresh parsley.

Be sure to cut vegetables into uniform sizes for even cooking. Larger vegetables can be cut into smaller pieces to allow for a quicker cooking time.

Rounds of beets, white potatoes and carrots cooked in a foil packet and topped with fresh parsley.

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.

Rounds of beets, white potatoes and carrots cooked in a foil packet and topped with fresh parsley.

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!
Rounds of beets, white potatoes and carrots cooked in a foil packet and topped with fresh parsley.

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 Recipe

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.
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Author: Heather Painchaud
Servings: 6 servings
Print

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

  • Wash and slice the root vegetables.
  • Create a foil packet from aluminum foil torn to about 14" in length.
  • Place the vegetables in the center of the foil, top with butter and salt.
  • Seal edges of the packet by pulling up the long sides of the foil and creating a 2-inch fold at the top.
  • Fold up the sides of foil with a double fold to lock in all of the ingredients.
  • Heat grill to medium-high heat and place packets on the BBQ.
  • Bake for 45 minutes or until a fork can easily pierce the vegetables.
  • Open packets carefully and garnish with parsley before serving.

Nutrition

Serving: 1serving | Calories: 513kcal | Carbohydrates: 101g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 642mg | Fiber: 11g | Sugar: 8g
about heather

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

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