Grilled Veggies...the Perfect Side Dish Part 2

Oh, the humble foil pouch. It sure doesn't look like much, but the contents can really dazzle. A great option when firing up the grill, because it's so easy to add more veggies!

I love veggies. Have I mentioned that? It could be a holdover from my vegetarian days. Or maybe it's part of being a nutrition geek. Either way, I'm thrilled that my tastebuds go along with the vast veggie experimentation that happens here.

We are still BBQ'ing like mad. Many dinners are simple, casual and practically served straight from the BBQ. For instance, I've been using foil pouches lately to create effortless side dishes...love it! The great thing is, once you get the hang of this technique, you can try all sorts of interesting combinations.

In addition to the recipes below, we have made pouches with:
* baby potatoes, halved or quartered + shallots, halved or quartered (one of our family's fav's)
* sweet potatoes, peeled and diced + OJ + maple syrup
* sliced cremini mushrooms + sliced Brussels sprouts + sliced shallots + coconut aminos (or soy sauce)

Just add oil/butter/ghee plus salt and pepper to the pouch and you have a tasty side dish straight from the BBQ.

Easy Grilled Broccoli & Garlic Pouch Easy Grilled Broccoli & Garlic Pouch

Easy Grilled Broccoli & Garlic Pouch
Serves 3-4

1 1/2 pounds broccoli or 1 pound broccoli florets
4-5 small garlic cloves still in papery wrappers
1-2 Tbs oil, butter or ghee
salt & pepper
½ lemon (optional)

Preheat grill to medium or medium high.

Cut/separate broccoli into florets (about 1-2 inches in size). Wash florets (leaving a little water clinging to create steam).

Tear off about 2 feet of foil. Add broccoli, garlic cloves, oil, salt, and pepper to one half of the foil. Fold foil over broccoli and seal edges by folding over several times. Place foil pouch over medium heat for about 5 minutes. If desired, put the lemon half on the grill for an amazing transformation.

Remove foil pouch (plus lemon if using) from grill by sliding it onto a plate. Carefully peel back edges or cut open pouch...hot, steaming contents inside! Pour broccoli and garlic into a serving dish.

Serve with a squeeze of lemon if desired.

Grilled Succotash Pouch Gallery 1 Grilled Succotash Pouch
Serves 3-4

I acknowledge this is not a true Succotash...it is missing lima beans. Unfortunately, my love for vegetables does not extend to limas. This is purposely a non-lima interpretation of succotash, California stlye. Add this pouch to your Labor Day Q'ing and prepare for the crowd to go wild!

1 medium zucchini, chopped (about 1 heaping cup)
½ cup fresh organic corn (cut off the cob) - see how here: https://www.youtube.com/watch?v=e6OWvQjPADw
½ cup chopped red bell pepper
2 Tbs finely diced jalapeno
½ cup chopped tomatillo (2-3 small) or 1 small green tomato, chopped
¼ tsp salt
¼ tsp chili powder
2 strips uncured, nitrate-free bacon

Preheat grill to medium or medium high.

Tear off about 2 feet of foil. Place zucchini through chili powder on foil. Seal pouch by folding over edges several times. Cook over medium heat for 10 minutes. Carefully flip the pouch and cook 5 minutes more.

While cooking the succotash, cook the bacon too. Tear a small sheet of foil that will fit two slices bacon plus have a little room to fold up edges (to prevent bacon grease from pouring into grill). Cook bacon a few minutes on the foil “pan”, and carefullly flip the bacon with tongs. (Or cook bacon in the microwave for 3-4 minutes between 2 papertowels)

Move the bacon + foil to a plate very carefully when it is nicely crisp. (It may require a few flips to ensure even cooking.)

Remove pouch from grill by carefully sliding it onto a plate. Using tongs, unroll one edge of the succotash pouch. Pour into a serving bowl. Chop bacon into small pieces and heap on top of succotash. Serve with a slotted spoon.


Grilled Fajita Veggie Pouch

featured-image Grilled Fajita Veggie Pouch
Serves 3-4

1 white, yellow or brown onion, peeled and sliced
3 bell peppers of varying colors, seeded and sliced
1-2 Tbs oil
salt & pepper

Preheat grill to medium high.

Tear off about 2 feet of foil. Place onions and bell peppers on foil. Add oil and sprinkle salt & pepper. Seal pouch by folding over edges several times. Cook over medium high heat for 5 minutes. Carefully flip the pouch and cook 5 minutes more.

Remove pouch from grill by carefully sliding it onto a plate. Using tongs, unroll one edge of the pouch. Pour into a serving dish (or not). Enjoy!

Tip: Round out the meal with chicken or flank steak. Sprinkle it with garlic salt + chili powder + cumin. BBQ meat, let it rest, and then slice it fajita style. Great in lettuce wraps or organic corn tortillas. Add avocado if desired.