How to Make Savory Grilled Potato And Veggie Packets | Kroger Recipes | Kroger
Roasted potatoes and veggies are coated with olive oil, butter and a savory artisan seasoning blend and grilled to crisp perfection in this easy recipe.
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How to Make Savory Grilled Potato And Veggie Packets | Kroger Recipes | Kroger
Kroger
Fish & Veggie Foil Packets
Perfect for grilling or baking and makes clean up a breeze.
View the full recipe here
Learn more about Celebrate Your Plate, an initiative of the Ohio Supplemental Nutrition Assistance Program - Education (SNAP-Ed):
Grilled Veggie Kabobs via @seattlebutcherswife
Mixed Veggie Packets | American Lifestyle
There's no better way to cook veggies than grilling—and now you can have your vegetarian meal faster than ever with this foil-packet recipe!
Ingredients:
- Small eggplant, cut into ½-inch pieces
- Small zucchini, cut in half and sliced
- Diced tomatoes, drained
- Garlic salt
- Black pepper
- Olive oil
Instructions:
1. Lay out a piece of foil, and spray with cooking spray. Place all of the vegetables in the center, and season with olive oil, garlic salt, and pepper.
2. Fold the long ends of the foil together, leaving room for the steam to gather inside. Then fold the short sides in on each end.
3. Cook the packet on the grill for 15 minutes.
4. When the vegetables are tender, carefully open the packet and season with more olive oil, garlic salt, and pepper, if needed.
Grilled Vegetables in Foil
Grilled Vegetables in Foil are healthy, easy and simple to make! A delicious vegetable medley on the grill is the perfect side dish to any meal. Learn how to make these foil grill packets that are paleo, keto and whole30 friendly! Get the recipe here:
Balsamic Marinated Steak and Vegetable Foil Packets | Price Chopper Cooking How-To
Balsamic-Marinated Steaks with Vegetable Packets
Prep: 10 minutes plus marinating and standing • Grill: 12 minutes • Serves: 4
2/3 cup canola oil
1/3 cup balsamic vinegar
2 tablespoons packed brown sugar
1 tablespoon steak seasoning
½ large red onion, sliced
2 medium orange, red and /or yellow bell peppers, sliced
½ medium head of cauliflower, cut into small florets (about 2 cups)
4 top sirloin steaks (about 6 ounces each)
½ teaspoon salt
1. In medium bowl, whisk together oil, vinegar, brown sugar and steak seasoning. Place vegetables in large zip-top plastic bag; pour half the marinade into bag. Place 2 steaks in each of 2 large zip-top plastic bags; pour half the remaining marinade into each bag. Seal bags, pressing out extra air; refrigerate at least 1 hour or up to 4 hours.
2. Prepare grill for direct grilling over medium-high heat. Place four 12-inch square sheets of aluminum foil on work surface. With slotted spoon, evenly divide vegetables onto center of each foil sheet; sprinkle vegetables with salt. For each packet, bring top and bottom sides of foil together over vegetables; crimp together and fold down over vegetables. Double fold both ends of packets toward vegetables.
3. Remove steaks from marinade; discard marinade. Place steaks and packets on hot grill rack. Cook steaks, covered, 6 to 8 minutes or until grill marks appear and internal temperature reaches 135°, turning once halfway through cooking; cook packets 12 minutes, turning once halfway through cooking. Transfer steak to cutting board; let steak stand 10 minutes. Internal temperature will rise to 145° upon standing for medium-rare.
4. To serve, slice steak across the grain and serve with vegetables.
Approximate nutritional values per serving: 628 Calories, 43g Fat (9g Saturated), 117mg Cholesterol, 649mg Sodium, 16g Carbohydrates, 3g Fiber, 37g Protein
Chef Tip
Serve vegetables in foil packets for a just-off-the-grill look.