Vegetable Foil Packets
This post may contain affiliate links. Please read our disclosure policy.
These vegetable foil packets are perfect for oven, grill or campfire. A mix of vegetables is seasoned with a simple homemade spice mix and cooked in foil. Quick prep, fuss-free cooking, and easy clean-up!
These vegetable foil packets are also suitable for vegetarians and vegans.
What we love about these vegetable foil packets
- This side dish can be easily turned into a main dish by adding some meat or fish or by doubling the amounts (for vegetarian/vegan dinners).
- Great meal-prep option – Try these vegetable foil packets with orzo/rice or couscous for a meat-free lunch or add chicken breast as well for a complete meal.
- Oven, grill, campfire – Choose the way you like the most.
- Easy clean up – no dirty trays that need a lot of scrubbing!
- Easy prep.
I like serving these with grilled meats (e.g. Honey Lemon Grilled Chicken, Grilled Boneless Chicken Thighs) or fish (see Grilled Whole Fish).
There are various sauces and dips that you can serve these vegetable foil packets with.
This time I made simple garlic dip (Check out my recipe for Oven Roasted Artichokes to see how to make that dip) and jalapeno sauce. Now you can serve it with any sauce/dip you like!
How to make vegetable foil packets in the oven
Because the preparation is pretty quick, the first thing I do is turn on the oven. I cook these veggie foil packets at 400°F (200°C) for 30-35 minutes. This is plenty of time for all the veggies to cook.
Now because all of the vegetables have different textures the doneness of each type will also differ. This means that some of them will be softer than others.
To turn these vegetable foil packets into a flavorful side dish you will need to season them well. To do so I combined dried garlic, marjoram, salt, black pepper and paprika in a small bowl. This blend seasons the veggies just enough without being overpowering.
Cut the vegetables into chunks and place them into a large bowl. Pour over the olive oil and sprinkle with the seasoning. Give the veggies a good toss until they are evenly coated.
Spoon this onto a large sheet of tin foil and wrap making sure it is sealed well and there are no holes. You want to keep the steam inside the pockets.
This amount is enough for 4 generous portions (when eaten as a side dish).
Useful tips
- I use whole garlic heads for each vegetable foil packet. If you feel like it’s way too much, simply reduce the amount or omit it completely.
- The garlic needs the longest time to cook so if you omit it bear in mind the cooking time might be shorter by 5-10 minutes.
- Marjoram is an herb similar to oregano so you can use either of those.
- These vegetable foil packets are perfect for those who love to cook outdoors. Throw them on your grill or in campfire ashes – either way, they will taste delicious!
- I try not to use a moderate amount of salt when cooking. If you need more salt, simply add it at the very end of cooking after you tasted the final result.
Vegetable Foil Packets
Ingredients
- 1 zucchini (medium)
- 3 carrots (medium)
- 12 ounces baby potatoes (350 grams)
- 1 red onion (large)
- 2-4 garlic heads
- 4 tablespoons extra virgin olive oil
For the spice mix:
- 1 teaspoon dried garlic
- ¼ teaspoon black pepper
- 1 teaspoon sweet paprika
- 2 tablespoons marjoram
- ¾ teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the zucchini into chunks. Peel and slice the carrots. Cut the baby potatoes into quarters. As for the onion – cut it either into rings or quarters. Trim the top of each garlic head (about ¼ to ⅓ – where the stem is) so that the cloves are exposed. The outer skin should easily come off at this stage. There is no need to remove everything, just the ones that go easily.
- Now place all the veggies in a large bowl, except for the garlic heads. Drizzle the oil over.
- Prepare the spice mix by combining all the ingredients in a small bowl. Now sprinkle the seasoning over the veggies and give them a good toss until they are all coated evenly.
- Divide the veggies into 4 sheets of foil. Now take the garlic head and place it open-side down into the large bowl where the veggies were. Press down so the cloves suck the juices (oil + seasoning). Repeat with the rest of them. Place them in the middle of each packet.
- Wrap each packet tight and place them onto a baking tray.
- Bake them for 30-35 minutes or until the veggies are done.
Notes
- Make sure to rinse all the vegetables thoroughly before you start the prep.
- Sweet paprika can also be substituted with smoked paprika.
- If you don’t have marjoram, use oregano instead.
- Zucchini (US) = courgette (UK).
- If you don’t want to use garlic head, you can reduce the cooking time by 5-10 minutes.
I split veg into two packets: one for longer cook (35 mins for root veg) and one for shorter (20 mins for mushrooms, avocado, asparagus, zucchini, onion). Just keep the shorter cook wrapped to retain heat until root veg are done.
Made this for dinner guests tonight. Didnt have time to make individual parcels so did it as one dish. Was delicious. Will be come a regular!
That’s so good to hear, Jan!
This recipe is amazing! And I’ve made it quite a few times. I think what makes it so special is the whole garlic. The only thing that I did different was used Chica Licka Bam Bam Seasoning instead of the recommended seasoning. Since I like spicy
And I put half a Costco Polish Sausage on top. It’s quite tasty!
Hi Marion. Thanks so much for your feedback! I also have a recipe for cabbage and sausage foil packets. I am sure the Polish sausage would work great there too!
I’m ordering everything I need to make this plus I’m adding fresh green beans, zucchini, corn on the cob and mushrooms.
I’m trying hard to eliminate meat from our diet and for meat lovers it’s not easy. But I’m sure that my husband will be quite pleased with this vegetable pouch and a veggie burger with a little BBQ sauce.
I can’t wait to make this tomorrow.
I make foil packs all the time. I put 3 strips of bacon on the foil. Put about 1/2 lbs of ground beef and rap the bacon onto the meat. Put cut up potatoes, carrots, red onion, squash. Season with season all and black pepper. Cook in oven for about 1 and 1/2 hrs. It is amazing.
Foil packets are delicious, aren’t they? And you can use any ingredients you like! Thanks for letting our readers know about your version of this tasty meal.
came out excellent thanks!
Glad to hear that, Robert! :)
My family loved it!
Excellent recipe, strongly recommend! I couldn’t find sweet paprika so I used smoked. I also added mushrooms and used Tuscan herb olive oil. Enjoyed the packs with a rare ribeye steak!
Thanks for your feedback, Matthew! Glad to hear you enjoyed these foil packets.
We made this camping, and it was delicious. Love the whole head of garlic. Thank you so much for the recipe!
Glad to hear that you enjoyed this recipe, Alex! Thanks for the feedback.
I love garlic in almost everything. Right now i’m on veggies salads, soups to get back to healthier eating habit and this foil packet vegetables looks just perfect for my dinner!
Let me know what you think if you make them!
i love foil packet meals I make hobo meals at least once a month in the summer on the grill. I love this!
Thank you, Claudia!
Wow! So simple and perfect. And that gorgeous roasted garlic! Stunning!
Thank you so much! :)
What a great idea for making roasted vegetables. Never tried putting it in a foil packet – and it looks so moist and juicy I simply have to try it!
You gotta try!They are delicious!
Vegetable foil packets are so easy. I love making them and never thought to put a head of garlic in with them. Just brilliant!
Hope you give the garlic a go. We love it :)