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Grilled Summer Veggie Foil Pack
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Prep Time:
30 minutes
Total Time:
30 minutes
Chef Sarah W. Caron puts a creative spin on Mexican and St. Patrick's Day flavors.
Ingredients:
  • 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
Instructions:
  • Preheat the gas or charcoal grill.
  • Combine all ingredients in a large bowl. Place the vegetable mixture onto a 24-inch-long sheet of heavy-duty foil. Fold and seal the edges tightly to create a pouch for cooking, allowing space for heat circulation and expansion.
  • Grill the foil packet over medium heat until the potatoes are tender, about 25 minutes, turning once during cooking.

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