The Grill Bag

You want easy, yummy and fast?!?!  No clean you say?  If you have never done this, it pretty much works for anything!  Look at all those nutritious veggies!  And I promise you can't mess this up!  

                                               

We had company coming the next day, and I had already cleaning the whole house and wanted to try to keep the kitchen work to a minimum before the hit town...so I kept everything outside!  We grilled up some chicken breasts, this grill bag full of delicious veggies and had dinner al fresco!  Zero clean up!  What could be better than that?

What you need...

Really any combination of veggies you want!

I used:

1 lb. asparagus, trimmed to about 4"

1 zucchini, sliced to about 1/2" pieces

1 onion, quartered and pulled apart

1/2 pint mushrooms, quartered

1/2 lb brussels sprouts, trimmed and halved

1/2 bell pepper, sliced & then halved

1 can great northern beans, rinsed

2 tablespoons olive oil

fresh herbs

salt & pepper

(I like cherry tomatoes in this, but my husband can't stand warm tomatoes so I left them out)

Roll out 2 large pieces of heavy duty foil, crossing them to make a huge X.  Pile on the veggies starting with the ones that take the longest to cook (onion, pepper, mushroom).  Anything goes, pile on as much as you can fit!  Drizzle with olive oil and top with salt and pepper, garlic if you'd like and any fresh herbs are delicious as well!

Fold up the foil, beginning with the bottom piece, followed by the top one.  Then use 2 more large pieces of foil to double wrap the bag, making sure you seal it up as well as possible.  Turn up the corners to help hold any possible leaks.  Refrigerate until needed.

Generally I grill up my meat first, then just toss the bag onto the grill to cook while the meat rests!  So, turn the grill to medium/high heat.  Add grill bag to the grill on grill at medium/high for about 20 minutes.  Remove to a pan, slice open the foil and serve right from the bag!  Cheers!

What you need...anything goes!

Lay out 2 large sheets of heavy duty foil, crossing them to make a huge X...

Pile on the veggies...I usually put the ones that take longer to cook on the bottom (onion/pepper)...drizzle with olive oil and generously pepper & salt...

Fold up the foo, bottom sheet first, followed by the top one...then use 2 more sheets to wrap again, either direction...it need to be tight and sealed.  

I turn the corners up to contain any possible leaks!  Refrigerate until needed!

Cook on grill at medium/high heat for about 20 minutes! Slice open and serve right from the foil!

So good...what could be easier?