Doubled the recipe for a family of 5 and still ran out! (3 teenagers- go figure!) Added 2 red bell peppers, 3 lemon cucumbers, a bunch of halved cherry tomatoes, medium chopped zucchini, a few shakes of crushed red pepper flakes, a handful of brown sugar, and a few tablespoons of chopped garlic. (omitted butter) I couldn't find fresh green beans so I used a half a bag of frozen and it worked just fine. This is an awesome base recipe, but we have a garden full of veggies that needed to be eaten and we like a hint of sweet and spicy.
After tossing all the veggies with olive oil and seasonings, I double wrapped them in 4 large aluminum foil packets and did NOT add the extra water. Adding tomatoes, peppers, and lemon cucumbers provided enough water.
I have a 3-burner gas grill that usually runs hot so 6 minutes on low flame, turn for another 6, then turn for another six was perfect. No mushy zucchini and perfectly done potatoes.
This is a very forgiving recipe, so feel free to experiment all you like with your veggies and seasonings!! Just remember to treat your veggies right on the grill - cook 'em low and slow. :-)~
PS - If you are flipping them on the grill as I suggested, definitely use heavy duty foil!! If the juices run out through a tong puncture, the grill will flame up and burn your packets and they will get too dry and over-done.
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Doubled the recipe for a family of 5 and still ran out! (3 teenagers- go figure!) Added 2...