Food & Drink

Grilled Vegetable Packets

Serves: 4 to 6

Use pretty much whichever vegetables you prefer, but encase them in separate packets because they probably will take different lengths of time to cook. Sleevelike, rectangular packets are easier to handle than square ones, and they take up less space on the grill.

This recipe is also from David Hagedorn.


Sea salt

Freshly ground black pepper

For the potatoes

1 pound small Yukon Gold, red bliss or fingerling potatoes, cut in half

1/2 cup basic herb mix


For the carrots

1 pound thin baby carrots (not baby-cut carrots), peeled

1/2 cup basic herb mix

(see recipe)

For the haricots verts

1 pound haricots verts, trimmed

1/2 cup basic herb mix

(see recipe)

Zest of 1 lemon (optional)


Prepare the grill. If using a gas grill, heat it to medium-high. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct and indirect heat (medium-low).

Cut three 18-by-26-inch lengths of heavy-duty aluminum foil and three slightly shorter pieces of parchment paper (13 inches wide).

Working with one set at a time, lay the parchment paper on top of the dull side of the foil.

Season all the vegetables with salt and pepper to taste; in separate bowls, combine them with the basic herb mix and toss to coat evenly. Arrange the seasoned vegetables in a line down the center of each parchment paper, leaving a border of several inches all around.

Sprinkle the lemon zest over the haricots verts, if desired. Fold the parchment over the vegetables, then seal the packets with crimped folds — first lengthwise, then widthwise. Grill the potato packet for 20 minutes, the carrots for 15 minutes and the beans for 10, turning each packet once. (You can test the potatoes by sticking a skewer through the foil into one of the potatoes.) Move the packets to the indirect-heat side of the grill until ready to serve. The vegetables will stay warm in their unopened packets for 30 minutes to one hour. To serve, unwrap the packets at one end carefully, to avoid any escaping steam. Transfer the vegetables to a platter; serve hot, warm or at room temperature.

Per serving, based on six servings: 212 calories; 4 grams protein; 26 grams carbohydrates; 12 grams fat (2 saturated); 0 cholesterol; 209 milligrams sodium; 6 grams fiber