Russet potato foil packets are frequently on our menu during the summer months – they are so easy to prepare and throw on the grill. I also love grilling bell peppers with a little butter, salt and pepper as a quick and easy side dish (check out my Chop Once: Eat Later Bell Pepper post). Tonight I had a hankering for something a little different though, so I decided to experiment. Our zucchini plant was snapped off at the base by a deer last night (BOOO!!!), but we were able to salvage one small zucchini. I also had a green pepper and bowl full of cherry tomatoes on hand (also grown by us). Hence, my Garden Vegetable Foil Packets were born. :-)
When I make foil packets I like to use Reynold’s brand foil – normally I’m not a brand snob, but most store brands seem to tear too easily to be used in this manner. To make this packet all that I did was thinly slice 1 small zucchini, 5 cherry tomatoes, and 1 green bell pepper. I already had some diced red onion in a bowl in the fridge so I sprinkled a little bit of that on, along with salt, pepper and approximately 1 teaspoon of diced, unsalted butter. I wrapped the foil tightly and threw the packet on the top shelf of our grill for about 10 minutes while our steaks grilled below. I rounded out the meal with my favorite Near East Garlic Herb & Rice Pilaf. YUM!
I was impressed with out this foil packet turned out. The tomatoes were almost stew like and added a great flavor to the other vegetables. I ended up eating a little bit of rice, steak and vegetables in one bite (stir fry style) and it was delicious! We will definitely be eating these again.
Do you make foil packets? What do you like to cook in your packets?