Grilled Vegetables in Foil are healthy, easy and simple to make! A delicious vegetable medley on the grill is the perfect side dish to any meal. Learn how to make these foil grill packets that are paleo, keto and whole30 friendly!
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Is there anything better than grilled veggies? Well.. maybe foil packet grilled vegetables, because they’re the easiest thing EVER to make.
We love these foil pack vegetables because they’re ridiculously simple. They require minimal effort and clean up… and I mean, who doesn’t love less dishes?
Our Vegetable Kebabs have been popular on the site lately and so many of you are loving the Balsamic Mushrooms so I figured I would give you another option for cooking your veggies on the grill!
These grilled veggies in foil are versatile and you can really use whatever vegetables you have on hand. I like to use a mix of mushrooms, peppers, squash and cherry tomatoes- but pretty much any veggie will work.
Let me show you how easy they are to make!
Ingredients for Grilled Vegetables in Foil
In the grilled vegetable marinade we use: a mix of veggies (peppers, zucchini, mushrooms and cherry tomatoes), lemon juice, olive oil salt, pepper, fresh garlic, dried basil and dried parsley
I’ve included substitutions below for the ingredients, as well as some other marinades you can use on these foil packet veggies.
How to make Grilled Veggies:
To make these vegetables, first whisk together you marinade.
Toss the vegetables in a large bowl or bag with the marinade until they are all coated.
Add the veggies to a piece of foil and create a packet with them. See below for instructions on how to make a foil packet.
How to make Foil Grill Packets:
To make a foil packet for the grill, add your veggies to a pieces of flat aluminum foil. We did 2 separate packets for this recipe because it’s a lot of veggies!
Tuck the longer sides of the foil in towards the vegetables. Fold over the aluminum foil so it’s completely covered. You can also fold a second piece of foil over the packet to ensure it will not fall open when grilling.
When you’re ready to grill – cook these for about 15-20 minutes. Be careful when removing them from the grill/opening the packet. Use tongs!
Grilled Vegetables in the Oven: You can cook these foil packets in the oven. Bake at 400 degrees for 15-20 minutes.
Best Vegetables that can be grilled:
Mushrooms, onions, peppers and zucchini/yellow squash are my favorite veggies for grilling, but you can also try tomatoes, corn (cut in small chunks) or eggplant.
Worst Vegetables for Grilling: We don’t recommend grilling lettuce, potatoes, or carrots. They do not cook as well.
How do you cut vegetables for grilling?
Every veggie is different, but here’s what we recommend
Zucchini – Zucchini can easily fall apart so we recommend keeping them in circles, about 1 inch thick.
Mushrooms – Similar to zucchini, mushrooms are soft and apt to break. We recommend keeping them whole.
Onions – We recommend cutting your onion in half, and then cutting in segments.
Peppers – We cut our peppers in 1.5 inch square cubes. Make sure to get rid of the tops/centers before cutting/skewering.
You can also use eggplant (cut like a zucchini) or whole cherry tomatoes. Some people also like to add corn to their foil packets. Make sure to cut the corn into smaller pieces (1-2 inches)
How long should you marinate vegetable before grilling?
20 minutes is the least amount of time you should marinate your vegetables before grilling. We like to marinate ours for up to 24 hours for maximum flavor. Anything past 24 hours might leave you with mushy veggies!
Substitutions for this recipe:
Oil: You can use avocado oil or melted butter in place of regular oil in this recipe
Herbs: You can use double the amount of fresh herbs in place of dried herbs. You can also omit the dried parsley/basil if you’d like.
Other marinades: You can use any marinade you like on these foil packet vegetables. I’ve included some below.
Other marinades you can use on vegetable kebabs:
There is really no wrong marinade for grilling veggies! This Healthy Lemon Basil Vinaigrette makes a delicious marinade, or you can even cheat and use a store bought dressing (look for one with cleaner ingredients and no added sugars like these).
Another one of my favorite marinades to use on veggies is the marinade from this Healthy Maple Mustard Chicken recipe!
Any of these Salmon Marinades or Chicken Marinades will also work – just double the recipes!
Storing Grilled Vegetables
Storing: You can store these grilled vegetables in your refrigerator for up to 4 days. Reheat them in the microwave, toaster oven, or in a hot pan.
Freezing: We do not recommend freezing these grilled vegetables because they will get soggy.
Serving: We prefer to eat these veggies warm off the grill, but you can also serve them cold.
Healthy grilling recipes to serve foil pack vegetables with:
We loooove to grill. Here are some of our favorite recipes that go really well with grilled veggies!
- Healthy Maple Mustard Chicken (grill it instead of baking it)
- Balsamic Grilled Chicken
- Healthy Crockpot Pulled Pork
- Balsamic Mushrooms or Garlic Parmesan Corn
- Chili Lime Shrimp
- Any of these Healthy Grilling Recipes
Grilled Vegetables in Foil
Ingredients
- 2 tablespoons lemon juice
- 1 teaspoon minced garlic
- 2 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 3 lbs veggies we use a mix of baby bella mushrooms, cherry tomatoes, yellow/green squash and bell peppers - about 5 cups veggies total
Instructions
- Whisk together marinade.
- Pour marinade into a ziploc bag or container.
- Add veggies to marinade and allow them to marinade for at least 20 minutes.
- When ready to cook, heat grill on high.
- Wrap veggies in foil packets (use two pieces of foil to ensure it doesn’t rip!) Cook on medium high heat for 20 minutes, flipping halfway through.
Barbara
Very good and easy. We love vegetables and cook them in foil quite often
The Clean Eating Couple
So glad you liked them, Barbara!
Michelle Linsley
It was simple to make and it was tasty.
The Clean Eating Couple
Thanks, Michelle! Glad you liked it!