1. Take a large rectangle of foil and lay it flat. Put your veggies in the center of the square. Pick up the two long sides of the foil and pinch together at the top. Then fold down in a series of crimped folds but leave a little room in the top like a roof on a house for circulation and venting. Then fold up the two ends and crimp in to the middle. You will use a similar packet like this for all of the veggies below, but with the potatoes you may want to double up on the foil, creating one packet then putting that packet upside down and wrapping it again.
1. Potatoes. Yes I said potatoes, but not fried! Take a few large baking potatoes and slice them into thick chunks. Then slice a large vidalia onion and layer all the potatoes and onions on a few stack sheets of aluminum foil. Put a few big dabs of butter on top of the pile or spray with the butter spray, sprinkle with salt, pepper, and some cajun seasoning, and wrap tight in the foil. Cook on the grill for about 30 minutes or until you can stab the packet with a toothpick easily. You can also cook the potatoes individually the same way. Just slice them not all the way through, stick some butter in the slices, sprinkle with the seasonings and wrap them individually. Depending on the size of your potatoes, they can take a bit longer to cook this way, closer to 45 minutes or an hour.
NOTE this can also be done with sweet potatoes- you need to peel them first, slice into thick slices, top with butter, brown sugar, cinnamon, and wrap tightly in a foil packet. YUMM!
2. Peppers- a GREAT addition to any meat is grilled peppers. You can actually combine green, red, yellow, and orange peppers with vidalia onion and place directly on the grill with the skin side down. Grill on a covered grill about 10-12 minutes or until the skin becomes charred. These make a great addition to chicken or steak.
3. Corn on the Cob: Buy fresh corn at the local farmers market or at your grocery store. They typically have a fresh supply all summer and very cheap. Or if you're lucky enough to grow your own, you have a constant supply too! It is VERY good grilled. All you need to do is get the majority of the silks off. Leave a layer of husks on and them submerge the corn in water for about 15 minutes prior to grilling. This will help it steam the corn from the inside out on the grill. If you are using charcoal grill, you can cover them on hot coals and turn about every 15 minutes, but if you are using gas like me, you need to heat on med-high and turn every 5 minutes or it will char easily. You want the corn to cook until the husks start to blacken. As long as you keep rotating them, they can blacken and still be fine. Once they are blackened all the way around, remove them from the grill with tongs and let them cool awhile before peeling the husks back. Butter, salt, and pepper them and enjoy!
4. Mushrooms: Portabello mushrooms are an excellent side dish or topper to your meats. You can also thread the small kinds onto skewers. All you need to do for these guys is to create a foil packet like with the potatoes, clean the mushrooms, cut off the stems, and cook in the packet for about 20-25 minutes or until fork tender. These cook in their own juices to create a VERY yummy sauce!
5. Garlic: take some heads of garlic and chop off the heads to expose the cloves inside. Wrap in a foil packet like above and cook on medium coals or heat for 20-25 minutes. After you remove them from the grill, you can either serve them whole, or squeeze the cloves out of the papery wrapping and mix with butter for a wonderful topping to potatoes, mushrooms, steaks, and corn.
I hope you enjoy all these yummy grilled veggies!!
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