BBQ Potatoes and Vegetables
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These bbq potatoes and vegetables are the perfect side dish for your summer barbeque. There’s nothing quite like the smell of barbeque in the air on a warm summer evening. Whether you’re hosting a backyard BBQ with friends and family or just looking for a quick and easy meal to enjoy outdoors, barbeque potatoes and vegetables in foil are a delicious and healthy option.
I have been making vegetables in foil for many years and they are easy and perfect every time. If you are making bbq potatoes for a larger crowd you can use a foil pan instead of the tin foil wrap. The pan provides more structure for a large amount of veggies that you don’t get with foil sheets. If you prefer the foil sheet method just divide your veggies into two smaller pouches and cook as directed.
One of the best things about barbeque potatoes and vegetables in foil is how easy they are to prepare. All you need is a few potatoes, your favorite vegetables, some olive oil, and your preferred seasoning (if you don’t like the onion soup mix), and you’re ready to get grilling.
To start, wash and slice the potatoes and onions into thin rounds, and chop up your vegetables into bite-sized pieces. Some great options for vegetables include bell peppers, asparagus, zucchini, and mushrooms, but you can use whatever you have on hand.
Next, decide if you are using the foil pouch method, or the foil pan method. If using the pouch mething, take a large piece of aluminum foil and place the potatoes and vegetables in the center. Drizzle with olive oil, sprinkle with your preferred seasoning, and mix everything together to ensure that each piece is coated with the oil and seasoning. If you decide to use the foil pan method then I recommend mixing all of the veggies in the pan, season them with the onion soup mix (or your favorite seasoning), drizzle with olive oil and toss everything to coat evenly. Cover the pan with a double layer of foil, then cook in the bbq as directed. Whichever way you choose, the result is delicious.
Place the pouch or foil pan on the grill over medium heat and cook for around 20-30 minutes, flipping or stirring once, or until the potatoes are tender and the vegetables are cooked to your liking.
When the vegetables are ready, carefully open it up and enjoy the delicious aroma of the barbeque potatoes and vegetables. Serve alongside your favorite grilled meats or enjoy as a vegetarian option. You can even add some shredded cheese or sour cream on top for an extra bit of flavor.
Not only are barbeque potatoes and vegetables in foil delicious, but they’re also incredibly healthy. Potatoes are a great source of complex carbohydrates, and fiber.
So next time you’re looking for a quick and easy meal to enjoy outdoors, give barbeque potatoes and vegetables in foil a try. They’re sure to become a new summertime favorite!
The pans I like to use are below.
Barbeque Potatoes and vegetables
Equipment
- 1 foil pan 13x10x3" *or alternatively use heavy duty aluminum foil doubled and make your own packets
- 1 BBQ *You can also do these in the oven
Ingredients
- 10 medium potatoes, peeled and sliced
- 6 medium carrots, peeled and cut into large pieces
- 2 large onion, sliced
- 1 large sweet pepper, your choice of color, cut into 1" cubes
- 2 packets onion soup mix, dry
- 2 Tbsp butter
- 2 Tbsp olive oil
Instructions
- Prepare the 10 medium potatoes, peeled and sliced , 6 medium carrots, peeled and cut into large pieces, 2 large onion, sliced and1 large sweet pepper, your choice of color, cut into 1" cubes
- In your foil pan, mix the vegetables evenly then sprinkle with the onion soup mix and mix again.
- Drizzle the olive oil over the seasoned vegetables, and toss to coat
- dollop butter in 3 or 4 places over the top and cover the pan with a double layer of aluminum foil (or make 2 packets of vegetables)
- Place the pan (or foil packet) in the barbeque on Med-high off-set from direct heat. Let cook for 15 minutes then check and stir or flip (if using a pouch), making sure it's not burning on the bottom as well as bringing bottom veggies up and top ones down to ensure even cooking. Recover and cook another 15 minutes. check for doneness. If they need more time, check them every 5 minutes until they're done. Serve with sour cream for a real delight.