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Grilled Vegetables in Foil Recipe: Easy and Delicious BBQ Delight

I’ve included some videos below for those who prefer to watch rather than read.

Grilled vegetables in foil are a fantastic way to enjoy a healthy and flavorful side dish with minimal cleanup. This simple method locks in all the delicious flavors and ensures perfectly cooked veggies every time.

You can use a mix of your favorite veggies like asparagus, bell peppers, zucchini, and even potatoes. Toss them with some olive oil, garlic, salt, and pepper, then wrap them up in foil. Pop the packets on the grill or in the oven, and you’re all set.

Not only is this method easy, but it also makes sure your vegetables stay tender and juicy. Whether you’re planning a BBQ or a weeknight dinner, grilling vegetables in foil is a foolproof way to add some tasty greens to your meal.

Exact Ingredients (+ Possible Substitutes)

You’ll need the following ingredients to make grilled vegetables in foil.


  • Asparagus
    Possible Substitute: Green beans
  • Mini Bell Peppers
    Possible Substitute: Regular bell peppers, cut into strips
  • Zucchini
    Possible Substitute: Yellow squash
  • Brussels Sprouts
    Possible Substitute: Broccoli florets
  • Corn
    Possible Substitute: Baby corn
  • Baby Potatoes
    Possible Substitute: Sweet potatoes, cubed


  • Olive Oil
    Possible Substitute: Avocado oil
  • Garlic (minced or powder)
    Possible Substitute: Onion powder
  • Italian Seasoning
    Possible Substitute: Herbes de Provence
  • Paprika
    Possible Substitute: Smoked paprika
  • Chili Powder
    Possible Substitute: Cayenne pepper (use less, it’s spicier)
  • Salt and Pepper
    No substitutes needed

Preparation Materials

  • Heavy Duty Aluminum Foil
    Tear off sheets about 16 inches in length. You can use double layers to prevent tearing.

By using these ingredients or their substitutes, you’re sure to enjoy a delicious and easy side dish straight from the grill.


1. Preheat the Grill:
Set your grill to medium-high heat, around 400°F.

2. Prepare the Vegetables:
Wash and chop the vegetables into even pieces. Common choices are asparagus, bell peppers, zucchini, and baby potatoes.

3. Season the Vegetables:
In a large bowl, toss the chopped veggies with olive oil, garlic powder, salt, and pepper. You can also add Italian seasoning or paprika for extra flavor.

4. Prepare the Foil:
Tear off several sheets of heavy-duty foil, each about 16 inches long.

5. Assemble the Foil Packs:
Divide the seasoned vegetables evenly among the foil sheets. Fold the foil over the vegetables, bringing the edges together. Seal the edges by folding them tightly, leaving a small space inside for steam to circulate.

6. Grill the Vegetables:
Place the foil packets on the preheated grill. Close the grill lid and cook for 15-20 minutes. Halfway through cooking, carefully flip the packets to ensure even cooking.

7. Check for Doneness:
Open one packet to check if the vegetables are tender. If not, reseal and continue cooking for a few more minutes.

8. Serve:
Carefully remove the foil packets from the grill and let them cool for a minute. Open them carefully to avoid steam burns. Serve the grilled vegetables directly from the packets or transfer them to a plate. Enjoy!

Tips, Tricks & Storing

Keep your veggies evenly sized. This helps them cook at the same rate, giving you a consistent texture.

Season generously. Don’t be shy with herbs and spices, like garlic powder, onion powder, or paprika. Fresh herbs like rosemary or thyme add a nice touch, too.

Use heavy-duty aluminum foil. It prevents tearing and keeps all the juices and flavors inside.

When folding the foil, double-fold the edges for a tight seal. This keeps steam in, helping vegetables cook evenly.

Cut veggies into uniform pieces. Smaller pieces often cook faster and can be easier to manage.

Preheat your grill to medium-high heat (around 400 degrees Fahrenheit). This ensures the vegetables won’t stick.

For an added flavor boost, add small knobs of butter or a drizzle of olive oil.

Lay the veggies in a single layer inside the foil. Overlapping can lead to uneven cooking.

If you’re adding ingredients like garlic or chives, mix them in with a little butter before you seal the packet.


Allow cooked vegetables to cool.

Transfer them to an airtight container.

Store them in the fridge for up to 3-4 days.

To reheat, place in the oven at 350 degrees Fahrenheit until warmed through. Do not use a microwave, as it can make them soggy.

Recipe Variations & Serving Suggestions

Add Different Veggies:

Mix it up with mushrooms, cherry tomatoes, or broccoli. Each adds unique flavors and textures.

Different Seasonings:

Try adding thyme, rosemary, or even a pinch of curry powder for new flavors.

Cheese Lovers:

Sprinkle Parmesan or crumble feta over the veggies before sealing the foil.

Protein Boost:

Add small pieces of chicken or shrimp to the foil packets. They’ll cook alongside the veggies, making it a complete meal.

Dips and Sauces:

Serve with ranch dip, tzatziki, or even a spicy mayo. These can enhance the taste and are fun to dip the veggies into.

Serving as a Side:

Great alongside grilled meats like steak, chicken, or fish.

Light Meal:

Pair with a fresh salad and some bread. It’s a satisfying and light meal.