Grilled Vegetable Packets
- Course: Main Course, Side Dish
- Features: Fast, Healthy, Grilling
Summary:
Even though the same Basic Herb Mix is used in the different packets, these grilled vegetables will not taste the same. Use pretty much whichever vegetables you prefer, but encase them in separate packets because they probably will take different lengths of time to cook. Sleevelike, rectangular packets are easier to handle than square ones, and they take up less space on the grill.
With experience, you will find it easier to determine how long to cook the vegetables, and you can move the packets around to cooler parts of the grill if you think they are cooking too fast (or remove them from the grill completely).
4 to 6 servings
Ingredients:
- Sea salt
- Freshly ground black pepper
- 1 pound small Yukon Gold, red bliss or fingerling potatoes, cut in half
- 1/2 cup Basic Herb Mix (see related recipe)
- 1 pound thin baby carrots (not baby-cut carrots), peeled
- 1/2 cup Basic Herb Mix (see related recipe)
- 1 pound haricots verts, trimmed
- 1/2 cup Basic Herb Mix (see related recipe)
- Zest of 1 lemon (optional)
Directions:
Prepare the grill. If using a gas grill, heat it to medium-high. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct and indirect heat (medium-low).
Cut three 18-by-26-inch lengths of heavy-duty aluminum foil and three slightly shorter pieces of parchment paper (13 inches wide). Working with 1 set at a time, lay the parchment paper on top of the dull side of the foil.
Season all the vegetables with salt and pepper to taste; in separate bowls, combine them with the Basic Herb Mix and toss to coat evenly. Arrange the seasoned vegetables in a line down the center of each parchment paper, leaving a border of several inches all around. Sprinkle the lemon zest over the haricots verts, if desired. Fold the parchment over the vegetables, then seal the packets with crimped folds -- first lengthwise, then widthwise. Grill the potato packet for 20 minutes, the carrots for 15 minutes and the beans for 10, turning each packet once. (You can test the potatoes by sticking a skewer through the foil into one of the potatoes.) Move the packets to the indirect heat/cool side of the grill until ready to serve. The vegetables will stay warm in their unopened packets for 30 minutes to 1 hour. To serve, unwrap the packets at one end carefully, to avoid any escaping steam. Transfer the vegetables to a platter; serve hot, warm or at room temperature.
Recipe Source:
From David Hagedorn.
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