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Summer Vegetables for the Grill

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“These vegetables are a summer staple for me and my friends. They go with just about anything, but are SUPER when paired with a nice, smoked brisket! You'll need some of the LONG aluminum foil for this, and I find the recipe works better if you divide the veggies and cook 'em in two separate foil pouches. If yer a garlic lover like me, go for it! I only call for 2 tbsp, but you can never have too much garlic, eh?”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all the vegetables in a bowl, sprinkling with salt, pepper and garlic as you go.
  2. Separate vegetables into equal halves, and transfer each group to a sheet of aluminum foil.
  3. Dab the top of the veggies with pats of butter, and cover with more foil, folding off the sides to create two "pouches".
  4. With a fork, pierce the top fo the pouches a few times to allow for some steam release.
  5. Place on the top rack of a grill, or you can back in the oven, for about 45 minutes to an hour (or until the potatoes are tender).

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