Ingredients:

  • 1 lb zucchini, sliced into 1-inch rounds
  • 1 lb yellow squash, sliced into 1-inch rounds
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 yellow bell pepper, cut into 1-inch chunks
  • 1 medium red onion, cut into 1-inch wedges
  • 1 cup baby carrots, halved lengthwise
  • ½ cup BBQ sauce
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper

Instructions:

  1. Wash and dry all vegetables thoroughly. Cut the zucchini, squash, and peppers into uniform sizes to ensure they cook at the same rate.
  2. In a large mixing bowl, whisk together the BBQ sauce, olive oil, minced garlic, paprika, salt, and pepper.
  3. Toss the vegetables into the bowl and stir until every piece is glistening and evenly coated in the glaze.
  4. Divide the vegetables evenly among 5 large sheets of heavy-duty foil. Bring the two long sides together over the center and fold down tightly twice to create a seal. Fold the ends in to enclose the food, leaving a small pocket of air inside for heat circulation.
  5. Preheat grill to medium-high heat (approx 400°F / 200°C). Place the packets directly on the grates. Close the lid and cook for 20 minutes until packets puff up and vegetables have charred, mahogany edges.