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Summer Vegetable Foil Packs

Summer Vegetable Foil Packs

Entrees

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

55 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 ears corn husks removed and halved
2 potatoes chopped; russet or potato of choice
1 bell pepper red; chopped
1 zucchini chopped
1/2 onion sweet; chopped
4 cloves garlic smashed
1 cup white kidney (cannellini) beans
1/2 lemon juiced
2 tbsp olive oil (or oil of choice), plus additional for serving
2 tbsp paprika smoked
2 tbsp nutritional yeast (substitute with your favorite cheese)
salt and pepper to taste
fresh herbs for serving (cilantro, basil, and/or parsley)

Instructions

Preheat the grill to medium heat and lay two pieces of aluminum foil on a flat surface.
Toss together corn, potatoes, pepper, zucchini, onion, beans, garlic, lemon, oil, paprika, nutritional yeast, salt, and pepper. Divide mixture in half and spoon onto the center of each piece of foil. Pull the ends of the foil pieces up to wrap contents (add a second layer of foil if needed) and place each packet on the grill. Cook until potatoes are tender, about 35-45 minutes.
Remove foil packs from the grill, and allow them to cool slightly before unwrapping. Sprinkle with fresh herbs and drizzle with more oil before serving. Enjoy!