Grilled Summer Veggie Foil Pack

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Grilled Summer Veggie Foil Pack
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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Blogger Sarah W. Caron from Sarah's Cucina Bella combines a favorite Mexican dish with delicious St. Patrick’s Day leftovers.
By Sarah Caron
Updated Aug 2, 2018


  • 1 lb fresh green beans, ends trimmed, cut into thirds
  • 8 oz red potatoes, quartered, sliced
  • 1 yellow summer squash, cut into 1/4-inch-thick slices
  • 1 shallot, sliced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper to taste


  • 1
    Heat gas or charcoal grill.
  • 2
    In large bowl, stir together all ingredients. Cut 24-inch-long sheet of heavy-duty foil. Onto center of foil, pour vegetable mixture. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 3
    Place foil packet on grill over medium heat. Cook about 25 minutes, turning once, until potatoes are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be very careful opening the packet. Hot steam will escape fast.
  • tip 2
    To double this recipe, make a second packet.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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