August 28, 2018
Foil packs tossed on the grill are a time-honored way to cook vegetables and other foods outdoors. The foil keeps in moisture, steams the food while it grills, and makes for an easy way to manage portion size. The biggest advantage, from a grilling guru point of view, is the fact that foil packed food on the grill makes for easy management.
You can move individual packets around with ease and turn as needed to ensure even cooking. And, when the food is done, it’s contained – no need to transfer to a covered dish and you can keep the dish warm until ready to serve. Now the trick is taking foil-wrapped grilled vegetables to another level!
Let’s move past tossing a spoonful of butter in with some frozen veggies from the freezer section of the local grocery store! The recipe below keeps the natural flavor of fresh cut veggies with bonus flavor from Dijon mustard. The trick is using a small amount of mustard as to not overpower your taste buds!
The great thing about this recipe is you can change up the vegetables to match your taste buds and what you’re serving. A dinner featuring Creole or Cajun seasoned food would benefit a grilled veggie foil pack featuring standards such as corn, green and red bell peppers, celery and small red potatoes.
Add in some Creole or Cajun seasoning with a dash of seafood seasoning and you have a perfect side dish. You can tailor your veggie pack to match any cuisine.
Best Dijon Grilled Vegetable Foil Packs Ever!
The key is FRESH Veggies! Frozen and thawed will be too mushy!
2 – 3 ears fresh corn
4 – 6 small red potatoes cut in half
2 – 3 carrots, diced into medium size pieces
1 zucchini, cut into 1-inch chunks
1 medium onion, large wedge slices ( I prefer Vidalia)
1 stick butter, melted
2 tablespoons Dijon mustard
Salt and pepper dashes
1 tablespoon water
Remove the husks from the corn and cut each ear into 4 – 5 pieces. Be careful, cutting corn into smaller pieces can be tough if your knife is dull. Cut the red potatoes in half and chop the rest of the vegetables as described above. Your finished bowl of pieces should look like you are going to make kabobs – nice size pieces. Melt the butter, add the Dijon mustard, salt and pepper, and water. Pour the sauce mixture over the vegetables, toss to coat evenly. Divide the veggies between 4-6 foil sheets large enough to fold over to make the packs. Fold the foil over, double if needed, and tighten the seams to keep the moisture in as much as possible. Don’t wrap too tight as they will expand as the cook. Grill over medium-high heat, gas or charcoal, for 20 to 30 minutes rotating and flipping as needed. Serve hot while being careful of the release of steam when you open the packets.