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BBQ Vegetable Foil Packets

Vegetable foil packets are a “must” when grilling meats on the barbecue. They’re a great alternative to turning on the oven for something like rice as a side dish.
This is a simple and flavorful recipe that helps you use up any vegetables hanging around in your fridge. It’s the perfect “clean-out-the-fridge” recipe. I encourage you to go beyond the suggested ingredients and try other vegetables like parsnips, zucchini, green beans, turnips, cabbage, broccoli, etc. It’s a great way to enjoy root vegetables.
The little secret in my foil packet recipe is using chicken bouillon cubes to add flavor to the veggies. You can also use liquid bouillon concentrate or powdered bouillon if that’s what you have on hand.
This recipe makes two foil packets, as there are two of us at home. Feel free to double it if you're cooking for four!
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Prep Time 25 minutes
Cook Time 30 minutes
Servings 4

Ingredients
  

  •  ½ finely chopped onion
  • 2  small potatoes, diced peeled or unpeeled, as you prefer
  • 2 carrots, peeled and sliced into rounds
  • ½ pepper, finely chopped
  • ½ cube Knorr chicken bouillon
  • ½ tsp parsley
  • ½ tsp thyme
  • ½ tsp garlic powder
  • ½ tsp salt
  •  Pepper to taste
  • Chives to taste (optional)
  • 1 tbsp olive oil
  • 2 tbsp butter

Instructions
 

  • Take a sheet of aluminum foil and place half of the onion, potato, carrot, and pepper on it.
  • Drizzle with a little olive oil and crumble half of the chicken bouillon cube over the vegetables.
  • Add ¼ tsp parsley, ¼ tsp thyme, ¼ tsp garlic powder, ¼ tsp salt, and pepper to taste.
  • Mix the vegetables with your fingers to ensure the seasoning is evenly distributed in the foil packet.
  • Sprinkle with chives, if using.
  • Place 1 tablespoon of butter on top of the vegetables.
  • Close the foil packet.
  • Wrap it in another sheet of foil to prevent tearing during cooking.
  • Repeat to make a second vegetable packet.
  • Grill the packets on the barbecue at 450°F—15 minutes on the top rack, then 15 minutes on the bottom rack, for a total of 30 minutes.
  • Check that the vegetables are tender and enjoy immediately.

Video

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