A medley of healthy summer vegetables in easy foil packets (makes clean up so simple!). Can be baked or grilled – great for camping or as a quick side dish to your grilled meats.
2piecesfresh sweet cornhusks removed and cut into 4 pieces
2piecescarrotscut into about 3/4 inch chunks
8piecesbaby potatoescut each into half
1piecemedium onionquartered
8piecesmushroomscut each into half
½cupmelted butter
4piecespeeled garlicsmashed (optional)
¼teaspoondried oregano leaves
¼teaspoongarlic powder
salt and pepper to taste
Instructions
OVEN METHOD. If roasting the vegetables using the oven, preheat oven to 425 F. Prepare 4 sheets (about 24 x 18 inches each) of heavy-duty foil.GRILL METHOD. If grilling the vegetables, heat coals or gas grill. Spray 4 sheets (about 24 x 18 inches each) of heavy-duty foil with cooking spray.
Combine all the vegetables in one bowl. Pour in the butter then add the oregano, garlic powder, salt, and pepper. Toss to coat. Spoon mixture onto foil. Fold foil so that the edges meet. Seal the edges, allowing space on the sides for circulation and heat expansion.
OVEN METHOD. Place the foil packets on a baking tray and oven roast for about 25-35 minutes or until the vegetables are tender.GRILL METHOD. When ready to grill, place the foil packets seam side up over medium heat (for gas grills) or about 4 to 6 inches from coals. Cover and grill for 25-35 minutes or until the vegetables are tender.
To serve, carefully open the packets to allow steam to escape.