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!
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 the 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.
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.
* Percent Daily Values are based on a 2000 calorie diet.
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