Recipe: Grilled Meat and Veggie Foil Packets…Yum!

Pin It

I sense a new obsession coming on…and it’s food grilled in foil packets! What could be more perfect for outdoor cookouts, camping trips, and upcoming long holiday weekends? I just love the unique presentation and tasty goodness of this cooking technique and can’t wait to make them again and again and again this summer. Think of this dish as “deconstructed kabobs” that basically marinates in the homemade sauce until cooking time. Once you are ready to cook simply throw them on the grill or directly into the hot coals of a campfire (or backyard fire pit). I can’t think of a better way to soak up the great outdoors!

Recipe: veggie and meat foil packets - 100 Days of Real Food

Sponsor Shoutout: The Fresh 20

Before you dig in though I want to make sure you know about our meal planning and cookbook sponsor, The Fresh 20. They offer a meal planning service and now a cookbook that both consist of weekly dinner plans that can be made from just 20 fresh ingredients. Meal planning can take a lot of time out of your schedule, not to mention wasted food or failed recipes, so why not take out the guesswork and let someone like The Fresh 20 do all the planning for you? Many of our readers already use their service and tell me they are very happy with it. Plus now that their cookbook is out I can’t think of a better way to get a good idea of what to expect from their weekly service!


4.3 from 3 reviews

Grilled Meat and Veggie Foil Packets
Serves: 4 to 5
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 4 cloves garlic, minced
  • 1¼ teaspoon dried Italian seasoning
  • ½ teaspoon salt + extra for sprinkling
  • 1½ pounds meat (chicken, beef, or combination), cut into 1½” to 2″ dice
  • 1 bell pepper (any color), cut into 1″ dice
  • 1 onion (we prefer red onion in this recipe but another variety will work), cut into 1″ dice
  • 2 small zucchini, cut into 1″ dice
  • 1 medium white potato, cut into ¼” to ½” dice
  • 8 oz baby bella or white button mushrooms, left whole
  • 1 to 2 jalapeños, diced small (optional but recommended…they mellow when cooked)
  • pepper, to taste
  • note: requires aluminum foil
  1. In a medium sized bowl, whisk together the oil, vinegar, garlic, and spices. Set aside.
  2. Cut 8 large pieces (about 12-14″ long each) of foil and lay them out double stacked to start 4 grill packets. Evenly distribute the diced meat and veggies onto each stack of foil and somewhat “flatten” out the contents for even cooking. Sprinkle with salt and pepper and then finish off each packet with equal amounts of marinade drizzled right on top.
  3. Carefully bring up the long sides of the foil so the edges meet at the center. Fold the two edges over together at least three times. Fold up the edges on the open sides at least two to three times and crimp those together with your fingers as well (see photo above) – if you are throwing these onto the campfire coals (directly on the fire is not recommended) you do not want any chance of ashes making their way inside!
  4. Let the food marinate for a minimum of 1 to 2 hours. Grill the packets over (or in the coals of) an open fire flipping them once until the meat is cooked to desired doneness, about 20 to 25 minutes total. Carefully open each foil packet to let steam release before eating. Serve as is and enjoy!

5/23/13 Update: For those interested in learning more about why we think it’s okay to occasionally cook with foil you may find this scientific article helpful.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

75 comments to Recipe: Grilled Meat and Veggie Foil Packets…Yum!

  • Jenn

    I made this recipe not once, but TWICE this past weekend! It was a hit and my whole family loved it. This one’s definitely going in “The notebook” (where I keep GOOD recipes I find on the internet! :) We made it both times with chicken, but I’m looking forward to trying it with beef. Thanks for sharing such a delicious and versatile recipe!

  • Annalisa

    Sounds amazing and will be utilizing this as a staple form of cooking on our up and coming Mt. Lassen trip. This way I can get all the veggies I want and everyone else in the house can get theirs. For all the people with concerns regarding aluminum foil exposure from an acid reaction I plan on adding a third layer of parchment paper to create a barrier between food a foil….

  • nieves cardona

    I definitely can use some recipes and healthy advices , need to know more vegetarian recipes.

  • Kelly

    Since we’re in an apt no grill, could we put the foil wrapped food in oven?!

    • Assistant to 100 Days (Amy)

      Hi Kelly. You definitely can do it in the oven! ~Amy

    • Brittany

      We made these last year for a canyon trip, then weather turned on us so took out of foil and baked in a glass dish. Was wonderful. Have cooked on grill in foil and served over quinoa too. Made these for a spring break cabin trip this weekend. Thanks for all the “keepers”! Keep them coming!

  • Michele

    I am trying to stock my freezer for when my August baby arrives and this recipe sounds perfect for freezing and then just throwing on the grill for dinner! I’m going to double it and throw half of the foil packets into a freezer bag. Thanks for another great meal idea!

  • Jenny

    Has anyone tried freezing these to have on hand? How long do they keep in the freezer? Can you cook from frozen or do you thaw in the fridge first? Thank you!

    • TaiLeah

      Yes, Id love to know too – if you freeze, do you need to thaw them first or just straight to cooking, add some time to the cook time? Thanks!

    • Jenny – I have not tried freezing these myself, but I think it would work although some veggies would probably hold up better than others. I would recommend putting the foil packets in a freezer safe bag to do so. And I would thaw in the fridge overnight. Let us know how it turns out! :)

  • [...] Grill Packs: I’m not talking about a product you buy in the store, rather the little packs you make yourself and put on the grill. You can also bake them in the oven. It’s just a large piece of foil with a piece of meat, veggies, seasoning, and a little fat (Like a pat of butter or a drizzle of oil) in the middle. Wrap the food up and make a little packet out of the foil and cook.  100 Days of Real Food has a great recipe here for yummy Grill Packs. [...]

  • Tammy

    Made this for dinner tonight with chicken using veggies from our CSA box. Turned out great! Will be in the regular rotation. I was worried that the jalapeno would make it too spicy for the kids, but once it cooked it wasn’t spicy at all.

  • Chrissy

    Made this recipe tonight on a grill and 20 minutes was just too long. The meat was very well done and 3 of my packets burnt the veggies/meat inside. It was not flavorful at all. Love the premise of the recipe and will try it again, but this time cook less and add more marinade.

  • Jeannie

    If cooking in the oven, what temperature and for how long? Thanks. These are a great idea.

  • Megan

    These look great, does anyone know on a propane grill assuming you put them med-med/high how long they take?

  • Lara

    Can you do this with seafood as well???

  • Amanda

    I don’t have the grill cover for the campfire, but I’m taking a cast iron skillet to cook on our camping stove…could I put them in there to heat up?

    • Assistant to 100 Days (Amy)

      Hi Amanda. You mean put the skillet on the coals? I think that would work. Or, you can just throw the foil packets on the coals if you have a safe way to retrieve them. ~Amy

  • [...] Grill Packets. Spend time preparing these meat and veggie packets in advance for a super easy dinner. Plus these tasty packets have the added bonus of being able to cook right in the campfire (preferably on prepared charcoal) if your campground doesn’t come equipped with a grill. – [...]

  • liz

    I heard aluminum foil leaches chemicals into the food…anyone else know about this?

  • Assistant to 100 Days (Amy)

    Hi Liz. Read through the reader comments and you can see a bit of discussion about that. If you are worried about the occasional use of foil, you could instead use a kabob/grill basket after you have marinated. ~Amy

  • Cassandra

    I made this tonight (with organic chicken and veggies). I recently purchased some infused olive oils, and I used mostly chipotle-infused olive oil and a little regular. This was AMAZING! Everything, including the chicken, was so tender, and my 3-year-old loved it! We cooked it low and slow over our grill. Will definitely make again (gonna try steak next time).

Leave a Reply




Rate this recipe (optional):