*This recipe uses a seasoning blend found in the eCookbook, Mix it / Store it / Make it ~ Entrees and Seasonings. Click here to purchase and make the seasoning for your pantry!
As my friend Tiffany always says,
"The most expensive food in the house is the food that goes to waste"
For me, that can be the produce this time of year. Great prices on seasonal veggies entice me to buy in abundance. Sooner or later, I realize I have a produce bin full of veggies that need to be used before I have to toss those 'savings' into the trash.
One of my favorite ways to use what I have is on the grill. An assortment of veggies cooked in foil packets are great sides to any cookout (burgers, fish, chicken...), but sometimes we just make it a vegetarian meal and enjoy a bountiful buffet of seasoned vegetable dishes.
Here's how I make it easy:
After setting out all of the vegetables from my fridge or pantry, I'll set out an assortment of seasoning blends to add flavor and tear out a few strips of heavy duty foil, large enough to form pouches.
Now that my supplies are all lined up, I start assembling one combination at a time.
- Take 2 equal lengths of foil and place them in opposite directions (forming a 't' shape)and then pull together opposite ends and roll down to close.)
- Add sliced or diced vegetable(s) of choice (I might do a single veggie or I might combine veggies that complement each other), placing them in the center of the criss crossed layers.
- Season to taste with seasoning blend of choice, or just some salt and pepper.
- Drizzle with a little olive oil or a pat of butter
- Pull opposite edges of foil together, rolling down to seal and form a pouch, leaving space inside to capture steam
- Place on grill and cook until vegetables are fork tender
- Remove pouches from grill, place on counter and serve right from the pouch (...because I don't have a dish washer and avoid dirtying a dish anytime I can!)
Let me share some of my favorite combinations...
Probably my very favorite is yellow squash, red or orange bell pepper, a little butter and the Basil and Garlic Seasoning Blend (YUM!)
But potatoes, onions, olive oil and My Favorite Roast Seasoning Blend is a close second...
(I've used golden potatoes here...LOVE the buttery flavor they have)
However, I can't forget how much I enjoy a grilled salsa made from fresh tomatoes, red onions and cilantro with a sprinkling of Lemon Pepper and Garlic Seasoning Blend and tossed with a little olive oil.
Once my packets are filled, I line them up over hot coals or gas grill, close the lid and enjoy a cold beverage while I wait.
When ready, just open and serve!
NOTE: Potatoes take a while to cook, so I typically dice them as small as I can so they cook faster.
Squash and tomatoes don't take long at all.
Of course...I always make more than enough and plan to use the leftovers in future meals. Such as....
- The potatoes and onions are great the next day for breakfast hash browns!
- Left over Squash and Peppers are great tossed with some cooked chicken, placed in a casserole dish, topped with bread crumbs and baked till warm.
- And finally, the warm salsa
- Store just as it is and use as an amazing option for topping burgers, dogs, grilled steak, fish, or chicken.
- Make a dip: Puree left overs in the blender or food processor, chill and enjoy with chips for snacks later in the week.
Tip from Tami:Each of these can be made in their foil pouches ahead of timeand kept in the fridge so you can toss them on the grill later when you are in a hurry.
Get the Kids Cooking:
This is a great way to let the kids create their own combinations of veggies and seasonings. Studies show that when kids have a hand in the cooking process, they are more likely to be less picky at meal time!
What are your favorite veggies to grill this time of year?
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