Stud and I use (and by that I really mean just Stud) a charcoal grill, so when we (again, just Stud) go through the effort of getting coals ready and grilling, we like to maximize its use. Therefore we make a lot of grill bread. But now that more veggies are coming into season, we have been throwing some veggies on there as well. Instead of actually putting them on the grill, we grill them in foil with some awesomeness so they are more steamed.
Steamed Veggies on the Grill
Salt and Pepper
3 T. olive oil
½ t. red pepper flakes
½ T. dried basil/oregano/rosemary/thyme (any or all)
½ t. garlic powder
1 onion, sliced thickly
2 zucchini, sliced
1 red pepper, seeds removed and cubed
(The options are basically endless, we were just working with what I had in the fridge)
I would recommend using heavy duty tin foil for this since a break in the foil ruins the steaming. Lay one piece out large enough for most of the veggies to lay in a single layer. Fold the edges up slightly so it’s like a huge bowl. Add in the olive oil, salt, pepper, basil, oregano, red pepper flakes and garlic powder. Toss until everything is well coated. Using another large piece of tin foil, cover the top and wrap the edges together tightly so you have a huge veggie envelope. Place over medium heat for about 16 minutes, flipping halfway through, trying your best not to tear the foil. Afterwards, unwrap and enjoy!
It’s like a veggie present. It’s a nice way to cook vegetables on the grill without having to worry about them falling through the cracks in the grill or burning. And it’s even better because Stud makes the veggies and I get to sit and enjoy a nice cold beer while he grills.