Cooking in Foil Packets

Elaine likes to whip up foil packet feasts in the summer. Here are just a few ideas to get you started. This method makes cooking large amounts really easy – and no pots to clean. Cook these packets in the oven, on the grill, or on campfire cinders. Either way you’ll find that it seems to heighten the flavor as all the ingredients steam together.

the root foil packet

“root” foil packet with thyme

Make a foil packet: take a sheet of heavy-duty aluminum foil, generously sized, but appropriate to the amount you plan to cook. Drizzle with olive oil; add prepared veg; fold together opposite sides of the foil, rolling down a few times, but leave a little space for the steam to circulate. Then, fold up each end to seal.

Cook in a pre-heated oven at about 375oF or grill at medium heat until contents are fork tender.

  • Root Packet: Cut into even pieces your choice of potatoes, onions, beets, and carrots. Drizzle with olive oil; add sprigs of thyme, parsley or your favorite herb, salt, and pepper. Cook approximately 15 minutes.
  • Rustic Ratatouille: Evenly chop summer squash, tomatoes, garlic, and peppers. Drizzle with olive oil; add choice of herbs like oregano, thyme, parsley. Cook approximately 15 minutes. Serve over pasta or rice.
  • Chard: Rinse and chop or rip the leaves and stems of a large bunch of Swiss chard. Add to packet with some olive oil. Add juice of half lemon and then toss in the lemon too. You can also add a slice of tomato to help the steaming process. Cook for about 5 minutes.
  • Roasted Garlic: There is no easier way to enjoy the sweet nutty goodness of roasted garlic for making garlic mashed potatoes, garlic bread, or bruschetta. Use cloves or bulbs of garlic (peeling optional), drizzle in olive oil, and wrap in foil. Bake in the oven for about 30 minutes until tender. The soft sweet garlic will squeeze right out of the peel.
  • Roasted Onion: Leave the peel on an onion to prevent it from burning. Cross-cut ¾ of the way down the top of an onion and stuff it with rosemary, thyme, and a hunk of butter.  Add salt and pepper; wrap in foil. Cook for about 10 minutes or until softened through.
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