Grilled Vegetable Packets

Go Bold With Butter

On hot summer nights, when the last thing I want to do is increase the already sky-high temperature in the house by turning the oven or stove on, I usually turn to my trusty grill for dinner. Not only does it keep the heat out of my house but, as an added bonus, cleanup is quick and easy.

The benefits extend past the main meal, as Grilled Vegetable Packets are a great way to enjoy garden-fresh veggies without needing an extra heat source. Simply fill long sheets of foil with fresh vegetables, dot the top with butter, sprinkle on seasoning salt, then fold the foil tightly to create a packet. Cook right on the grill and enjoy summer vegetables without the heat, and with nearly no cleanup!

Grilled Vegetable Packets


1 zucchini, cut into ½-inch slices
2 cups broccoli florets
1 potato, cut into ¼-inch slices
3 tablespoons butter, divided
Seasoning salt
4 teaspoons water, divided


Preheat grill over medium-high heat. Rip 3 large sheets of heavy-duty foil. Place zucchini in the center of one sheet, broccoli in the center of another, and layer the potato slices in the center of the last sheet.

Dot the top of the vegetables in each packet with 1 tablespoon butter, then season with seasoning salt to taste. Drizzle 1 teaspoon water each over the zucchini and broccoli packets and 2 teaspoons water over the potato packet.

Bring the long edges of the foil packets together, then roll tightly until they nearly touch the vegetables. Roll both ends in towards the center tightly.

Grill the zucchini and broccoli packets for 8 minutes, rotating 180 degrees halfway through cooking. Grill the potato packet for 15 minutes, rotating 180 degrees halfway through cooking. Remove to a platter and carefully open packets to allow steam to escape before fully opening.

Tip: You can use any variety of vegetables in the packets. Most summer vegetables should take about 8-10 minutes to cook over medium-high heat.

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3 thoughts on “Grilled Vegetable Packets

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  1. Meg Johnston said:

    This sounds so delicious…I don’t have a grill, but what do you suggest for the oven…like temp and time? Now i’m starving! 🙂

  2. Kathleen M Zapata said:

    We made foil wrapped veggies with broccoli, green and yellow zucchini, cabbage and cooked chicken this last weekend while camping. Everyone loved it so much that my eleven year old daughter declared that it was her new favorite meal. Quick prep, quick cooking and easy clean up! Want more recipes for next time.