Grilled Veggie Foil Packs
Grilled veggie foil packets make a tasty meal that's perfect for all your summer grilling needs! This hobo dinner recipe doubles as a side dish for your favorite main course but also works as a vegetarian main dish too. A combination of simple ingredients that require minimal effort to prepare.
Servings 4 - 6 servings
Calories 264kcal
Ingredients
Veggie Foil Packets
- 2 15-ounce cans black beans drained and rinsed or 3 cups cooked
- 1 bell pepper diced, any color works
- 1 yellow onion diced
- 2 roma tomato diced
- 1 1-ounce package taco seasoning mix about 2 heaping tablespoons
- 1 tablespoon coconut oil melted
- 3 ears corn cut into quarters
Optional for Serving
- Cilantro and lime wedges for garnish
- Guacamole or sliced avocado
- Pico de gallo or salsa
- Sour cream (regular or vegan)
- Soft tortillas tortilla chips, rice, or bed of greens
Instructions
- Place black beans, bell pepper, onion and tomatoes in a large bowl. Add seasoning and coconut oil. Combine well to spread out the oil and seasoning through all the beans and vegetables.2 15-ounce cans black beans , 1 bell pepper , 1 yellow onion , 2 roma tomato , 1 1-ounce package taco seasoning mix, 1 tablespoon coconut oil
- Tear off 6 pieces of foil or parchment paper into 9 or 10 inch pieces. Fold in half. Evenly divide the bean mixture between the six pieces of paper or foil placing it on the right side of the crease of the paper or foil. Add the pieces of fresh corn evenly among the foil packs.3 ears corn
- Fold the empty half over to cover the ingredients. Start at the top and fold down the ends of the paper together in order to seal the food inside and create a pocket. Continue folding the edges and pinch tightly.
- Place packets on a heated grill and cook for 20-25 minutes or until the beans are heated through and the veggies are tender. When ready, remove from the oven and cut each packet open.
- Serve with your favorite toppings you enjoy, and garnish with cilantro leaves and lime wedges. Enjoy it on tortillas, crunchy chips, rice, or a bed of greens.Cilantro and lime wedges for garnish, Guacamole or sliced avocado, Pico de gallo or salsa, Sour cream, Soft tortillas
Video
Notes
- Using Parchment Paper. It doesn't hold closed as easily as foil so be sure to staple your packets at the top and bottom corners so they don’t unravel while cooking.
- Make It Spicy: Add diced jalapeno or canned green chilies to the vegetable mixture.
- Change Up the Veggies: Feel free to swap the veggies to use up those you have on hand or your favorites. I find zucchini, mushrooms, yellow squash, and cooked sweet potatoes all work well.
- Baking the packets. You can also bake the packets in the oven at 375° F for 18-20 minutes or until heated through and vegetables are tender.
Nutrition
Calories: 264kcal | Carbohydrates: 46g | Protein: 14g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 1526mg | Potassium: 833mg | Fiber: 18g | Sugar: 5g | Vitamin A: 2022IU | Vitamin C: 54mg | Calcium: 86mg | Iron: 5mg
