These are the best bbq vegetables on the planet, in my humble opinion. I’ve made these for home, for tailgates and pretty much everyone loves them! And, the best part? They are gluten free, dairy free, vegan, and vegetarian (use oil instead of butter). They work for the Whole30 crowd, the Paleo folks as well as the Keto peeps (don’t use potatoes) and even, dare I say the Carnivores. Okay, maybe not them. Not sure what they eat.
Quick Nutrition Guide (per 3oz of veggies):
67 Calories with the following breakdown.
- 1.4g Protein (8% of the calories from protein)
- 7.4g Carbohydrates (43% of the calories from carbohydrates)
- 3.7g Fats (49% of the calories from fat)
Very simple and short ingredient list. I use organic products where/when I can. And, if you feel like experimenting? Send it!
- Some Carrots – I like the colored ones, maybe 3 carrots.
- Some Greens – Broccoli, Brussel Sprouts and Asparagus are awesome. Equal amount to carrots.
- Some Onion – I prefer red but if you like white, go for it! 1 onion of your choice.
- Potatoes – Optional! But, sweet potato, regular potato, or any other will do. 1 potato, 2 if they are small.
- Seasoning – I love salt, pepper, done.
- Butter – 2 Tablespoons of butter right on top. **
** Note: You’ll notice two sets of pictures, slightly different sets of veggies in each.
** Note: You can make this dairy free with olive, avocado or coconut oil. But, Grass Fed, amazing butter is the way we roll.
Time to Prepare:
Here is the best part with this recipe, whatever else your BBQ’n, just throw this on while you cook the other stuff. Left, right, back, wherever, just throw it on and leave it.
- 20-25 Minutes – Cutting up all the veggies, and getting the tinfoil contraption all prepared. Note: This can be done way in advance and if I’m doing a tailgate, I do this the night before.
- 15+ Minutes – I set the timer for 15 minutes and I love the results. But, every grill is different and it is possible to overcook this stuff but generally I feel if you leave it on the grill for 15-20 minutes you’ll be good. If you have lots of potatoes, closer to 20-25 minutes.
- Pro Tip: Error on the side of sorter, you can always throw them back on for a few minutes if they are TOO ‘al dente’, firm to the layperson.
Step 1: Pick your veggies! This is where you get to have some fun. Either do what I recommend or just wing it. BBQ’n is all about experimentation.
Step 2: Prepare the tinfoil vehicle. This is where you can make a mistake or two. I love to double up on the tin foil and DON’T undersize it. At the end of the day you’re making a burrito and you need to get all the goodness in there.
Step 3: Cut up all the veggies. I like to cut things up so they are a bit on the smaller side but big enough that you’ll be able to sink a fork into later. Just remember, the smaller the bits, the faster they cook. This is especially helpful on the potatoes. Make sure those are smaller since they take longer to cook through.
Step 4: Place the aluminum foil on the counter top and dump all the veggies onto the center. Mix them up. Add seasoning, salt and pepper. Add two big chunks of butter (or use oil) to the left and right sides. And, then fold the aluminum foil up and around the veggies. Pinch the sides of the aluminum foil together and round the ends to make a “burrito”.
PAUSE – You can do this this the night before if you want. Probably no more than 12 hours before cooking time but usually I do just before I cook.
Step 5: Once you start BBQ’n whatever else you’re cooking, just set this on the grill, front, back, center, left, right, doesn’t matter. Can be over direct heat but doesn’t need to be. You’re baking this more than anything else. Set a timer for 15 minutes.
Step 6: Remove from the grill and set on a trivet or plate. Leave closed for now.
Step 7: When you’re ready to eat, *CAREFULLY* open (it’s hot inside!!) and either just let people eat right from the aluminum foil burrito OR you can dump into a serving dish. If you’re high class.