Best 6 Tin Foil Veggies Recipes
Cooking vegetables in tin foil is a versatile and convenient method that allows for a variety of flavors and textures. Whether you prefer tender, roasted vegetables or a crispy, charred finish, tin foil cooking provides a simple way to achieve your desired results. This article will guide you through the steps of selecting the right vegetables, preparing your tin foil packets, and cooking them to perfection. With a little creativity and experimentation, you can create delicious and nutritious tin foil veggie dishes that will impress your family and friends.
Let's cook with our recipes!
FOIL-PACK VEGETABLES
These grill-friendly veggies make it a cinch to offer a healthful variety of produce in one dish. Their robust flavors play off each other beautifully.-Genise Krause, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 7 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all of the ingredients. Place mixture on a double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 18-22 minutes or until tender, turning once. , Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
FOIL WRAPPED VEGGIES
Really yummy mixed fall veggies grilled in a foil packet. You'll want to use multiple packets to keep them all to a manageable size. Open the finished packets carefully - the veggies are HOT! Enjoy!
Provided by Marni Rachmiel
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat grill for high heat.
- In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat.
- Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly.
- Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 34.8 g, Fat 8.3 g, Fiber 5.4 g, Protein 3.9 g, SaturatedFat 1.2 g, Sodium 35.1 mg, Sugar 5 g
TIN FOIL VEGGIES
For 10 months and up, also great for adults. I found this recipe on a website for making baby food. You can bake it in the oven or throw it on the grill. It is very versatile, you can use whatever veggies and seasonings that you like. I usually use green beans, peas, carrots, and corn. I've never measured when making this so it is all approximate. Very good with burgers and hot dogs. My toddler and I love this. **For the spices, just use whatever you wish, to equal about 1 Tbsp., you can adjust it from there if you wish.
Provided by Legna
Categories Onions
Time 55m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place all vegetables on a sheet of foil (or a pan if making a large batch).
- Drizzle olive oil over top (you can also use pats of butter).
- Sprinkle with spices.
- Fold up foil, leaving room for steam to build up (if using a pan, loosely place a piece of foil on the pan).
- Bake 400°F for 35 - 40 minutes or Grill on medium-high for 20-25 minutes.
- Caution when opening, very hot!
Nutrition Facts : Calories 146.8, Fat 13.8, SaturatedFat 1.9, Sodium 14.2, Carbohydrate 5.4, Fiber 1.4, Sugar 2.8, Protein 2.2
FOIL WRAPPED VEGETABLES
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a large bowl, combine the shallots, potatoes and zucchini. Drizzle with the olive oil and mix again. Add the sliced garlic, rosemary and salt and toss to coat vegetables.
- Tear off a piece of foil large enough to hold the vegetables. Place the vegetables on the foil and bring fold up the sides to form a room pouch. Place the foil pouch on a hot grill or in a preheated 425 degrees F oven and roast until potatoes are tender and caramelized, about 25 minutes.
OVEN-BAKED CHICKEN AND VEGETABLES IN FOIL
To make your evening meal go faster, prep these chicken and vegetable packets early in the day and refrigerate until it's time to pop in the oven. This cooking time will yield nicely done chicken and vegetables with a little texture. If you prefer your vegetables softer, use boneless, skinless chicken thighs, and cook about 15 minutes longer. For the summer, this recipe will also adapt to the grill-just be sure to use a grill thermostat for best results.
Provided by Bibi
Categories Baked Chicken Breasts
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut an 18-inch wide roll of heavy-duty aluminum foil into six 12-inch long pieces.
- Slice each chicken breast in half lengthwise, so the thickest part is about 1/2 inch thick and season with salt and pepper to taste. Set each seasoned chicken breast onto a single piece of aluminum foil.
- Combine olive oil, garlic, salt, and pepper in a large bowl. Add sliced carrots, parsnip, red bell peppers, and mushrooms. Stir to combine vegetables with the seasoned oil. Set an even amount of vegetables on top of each piece of chicken.
- Top vegetables with a whole slice of red onion and place a sprig of fresh rosemary on top of the onion.
- Fold aluminum like a book cover over the top of each serving and crimp the edges all around tightly together.
- Place foil packets with the chicken on the bottom onto a 12x18-inch rimmed baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. Watch out for any steam when you check the chicken for doneness. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove foil packets from the oven, open the packets, and serve immediately.
Nutrition Facts : Calories 143.4 calories, Carbohydrate 5.3 g, Cholesterol 41.1 mg, Fat 5.6 g, Fiber 1.5 g, Protein 17.6 g, SaturatedFat 0.9 g, Sodium 224.9 mg
EASY TIN FOIL SAUSAGE AND VEGGIES DINNER
Make and share this Easy Tin Foil Sausage and Veggies Dinner recipe from Food.com.
Provided by Jo SB
Categories Vegetable
Time 31m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the top off the pepper and remove the seeds. Thinly slice.
- Remove husk from corn and cut into 1 inch disks. Coarsely chop the onion.
- Cut the potatoes into small bite-sized pieces -- about 8-10 pieces per potato depending on size.
- Coin the zucchini.
- Coin the turkey sausage.
- Preheat the grill to medium heat.
- In a small bowl, stir together the olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste) seasoned salt and pepper. Stir.
- Add seasonings mixture to the veggies + meat and toss well.
- Place 2 pieces of tin foil on top of each other.
- Put a generous amount of the mixture in the center and then fold up the first piece of foil and then the next piece of foil to form a secure encasing.
- Grill covered over medium heat for 16-24 minutes (depending on heat of grill) until veggies are crisp tender.
- Remove and top with freshly chopped parsley if desired.
- OVEN: 400 degrees for around 30-35 minutes.
Nutrition Facts : Calories 504.1, Fat 27.5, SaturatedFat 5, Cholesterol 60.7, Sodium 910.3, Carbohydrate 48.7, Fiber 6.4, Sugar 10.8, Protein 20.2
Ready to roast some veggies?! Grab a sheet pan and some aluminum foil. Roasting in a sealed foil packet allows the vegetables to steam and roast in their own juices, resulting in tender, flavorful goodness.
To get started, preheat your oven to the desired temperature. While it's heating up, prep your veggies. Cut them into uniform pieces for even cooking. Toss the veggies with some olive oil, salt, pepper, and any other seasonings you desire.
Now, it's time to wrap your veggies in foil. Tear off a large sheet of aluminum foil and place it on a flat surface. Mound the seasoned veggies in the center of the foil. Bring up the sides of the foil and seal it tightly, making sure to create a sealed packet.
Place the foil packet on a baking sheet and pop it in the preheated oven. The roasting time will vary depending on the vegetables you're using. Check the package directions for specific times. But generally, softer veggies like zucchini and tomatoes will take around 15-20 minutes, while denser veggies like potatoes and carrots may take up to 45 minutes.
Once the veggies are tender, carefully open the foil packet. Be cautious of the steam that escapes.
Transfer the roasted veggies to a serving dish and enjoy! They're perfect as a side dish, main course, or even a healthy snack.
Tips for Perfect Roasted Veggies:
- Choose firm, ripe vegetables for the best texture and flavor.
- Cut the vegetables into uniform pieces to ensure even cooking.
- Toss the vegetables with olive oil, salt, and pepper before roasting. You can also add other seasonings like garlic, herbs, or lemon zest.
- Seal the foil packet tightly to create a steamy environment for the vegetables to cook in.
- Roast the vegetables at a high temperature (400°F or higher) to caramelize them and bring out their natural sweetness.
- Check the vegetables periodically to ensure they don't overcook.
Conclusion:
Roasting vegetables in foil is a simple and delicious way to prepare a healthy and flavorful meal. With just a few basic ingredients and some time in the oven, you can create a tasty side dish or main course that everyone will enjoy. So next time you're looking for an easy and healthy recipe, give roasted vegetables a try!
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