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Foiled Again

Grilling vegetables in foil

Foil wrapping fresh vegetables is the quickest, easiest way to grill extra nutrition into summer fare.

Even those who make sure fresh, nutritious vegetables are on each and every wintertime plate sometime stumble in the summertime, when meat tends to be the grilling focus. Grilling vegetables in foil envelopes—sometimes called hobo packets—combines the vegetables’ fresh-steamed flavor with the sweet intensity of caramelized roasted flavor.



To get started, just remember:

  • Always use a double thickness of foil.
  • Always spray the inside of the foil packet with nonstick cooking spray.
  • If you prefer oven-roasted flavor, toss vegetables in a bit of olive oil before enclosing them in foil.
  • If you like the flavor of steamed vegetables, add 1 or 2 ice cubes to the grilling packet.
  • Seal packet tightly so no steam escapes.
  • Grill packet over medium heat. Most vegetables cut into bite-size pieces will be ready in 20 to 25 minutes.
  • When done, poke foil packet in several places with a knife or fork to release steam that may burn you. Open packet carefully.

You may combine any vegetables you enjoy in a foil packet. Here are some of our favorite combinations:

  • Fresh, whole green beans, slivered shallots and a sprinkle of marjoram.
  • Bias-cut carrots, green onions and cumin seeds.
  • Broccoli and cauliflower florets with minced garlic and crumbled bacon bits.
  • Mixed mushroom caps with minced garlic and chopped fresh dill.
  • Quartered baby potatoes with thinly sliced onion and chopped fresh rosemary.
  • Sweet potato cubes with orange segments, red onion slices and raisins.
  • Eggplant and tomatoes with lemon zest and garlic.

Add these ingredients to your shopping list and cruise through the produce department.