The BBQ is not just for meat and skewers! This recipe for vegetable foil packets is a healthy and flavorful way to cook on the grill. Baby potatoes, crunchy vegetables, and melty cheese curds are coated in a curry marinade, adding an exotic flavor to this simple and quick recipe.
Preparation
10
min
Cooking
28
min
Portion
4
Ingredients
- 1 medium zucchini, sliced into half rounds
- 250 ml (1 cup) cauliflower florets
- 1 small white or yellow onion, sliced into half rounds
- 250 ml (1 cup) fresh or frozen snow peas
- 1 large orange bell pepper, sliced into strips
- 500 ml (2 cups) baby potatoes (about 12 potatoes), cut in half
- 150 g (⅓ lb) cheese curds
Marinade:
- 60 ml (¼ cup) vegetable broth
- 15 ml (1 tbsp) curry powder
- 7.5 ml (½ tbsp) maple syrup
- 5 ml (1 tsp) ground ginger
- 1 ml (¼ tsp) dried rosemary
- Salt and pepper, to taste
Preparation
- Preheat the grill to medium-high heat (or preheat the oven to 230°C / 450°F).
- In a large bowl, mix all the vegetables.
- In a small bowl, combine the marinade ingredients. Add the marinade to the bowl of vegetables and toss to coat them evenly.
- Cut 4 pieces of heavy-duty aluminum foil and lay them out on a work surface. Divide the vegetable mixture evenly among the foil sheets.
- Cover each foil packet with a second sheet of aluminum foil and seal tightly to create 4 individual packets.
- Cook the foil packets on the grill with the lid closed (or in the oven) for 20 minutes.
- Open the foil packets and sprinkle the vegetables with cheese curds.
- Close the foil packets and continue cooking for 5 to 8 minutes or until the cheese begins to melt.
Notes
Raw vegetable foil packets can be prepared and refrigerated for up to 5 days. Once cooked, the foil packets can be stored in the refrigerator for up to 5 days. Do not freeze.
Registered Dietitian Nutritionist
