One of our favorite ways to cook vegetables is grilled in packets. So versatile- anything goes, as long as what you put in the packet cooks in approximately the same amount of time- and easy. This week we had Japanese eggplants, red banana peppers, garlic, potatoes, and summer squash, and I chopped it all up, tossed it with olive oil and folded it into packets to grill.
Japanese eggplants. You can leave the skin on. Here you can see that I changed my mind in the middle to switch from rounds to chunks.
Toss it all with evoo, salt & pepper.
Here you can see I added the garlic cloves (peeled) whole, and whatever herbs we got from the farm this week. (I think it was basil and oregano.)
Here is a finished packet, waiting to go on the grill. Note: I spray the inside of the foil with oil just to make sure the food doesn’t stick to it. And I folded down the corner of this packet to distinguish it from the nearly identical packets of potatoes. The potatoes always take the longest to cook.
I will make packets like these with whatever vegetables we have on hand. Onions make everything taste better. And then I grill whatever meat/protein accompaniment I pulled from the freezer or was on sale that week. Tonight it was burgers.
Can I just say that the whole reason I wanted burgers was to eat one with these gorgeous tomatoes on top?
And then, because I am to only tomato-lover around here, I ate the rest of the tomatoes and left the grilled potatoes to them.
Happy eating, friends!