Veggie Packs

This is a perfect way to add some veggie goodness to your summer cookouts. If you’re cooking for a bunch, let them make up their own packs.

aluminum foil
grill ready for cooking
butter, softened
olive oil
colorful assortment of chopped, sliced, and diced veggies
your preferred combination of herbs & spices. One of my favorites is: Penzey’s Country French Vinaigrette Dressing Base + Garlic salt. It’s just as good with salt, pepper, and a wee bit of garlic. Sometimes I pick a fresh sprig of rosemary, but just a wee bit. A little rosemary goes a long way for me.

The veggie combinations are practically endless. I find zucchini, squash, and onions to be essential though. I also like to make individual packs for each person.

Smear the foil with butter, center your veggies on the foil, sprinkle with your seasonings, drizzle a little olive oil for good measure. Seal up tightly with room for the steam to accumulate. Plop on the grill for about 20-30 minutes, depending on which veggies you chose, how done you want them, and what size you chopped them into.

Sometimes I add kielbasa &/or other meats for a full meal deal.
Here is a chicken & veggie pack that I’d like to try. Tarragon Chicken Bundles “Bundles” just makes it sound so much more delicious and we know tarragon makes everything taste better because it is so French.

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2 Responses to Veggie Packs

  1. appliejuice says:

    Oooh, that sounds good. Thanks!

  2. Chrystal says:

    We have done this with corn. And also with potatos. The potatos are amazing! I have never done mixed fresh veggies and the full meal idea will be one we try just as soon as we move and settle in enough to break out the grill.

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