Ingredients:

  • 2 cups baby potatoes, halved (approx. 450g)
  • 1 bunch asparagus, woody ends trimmed (approx. 250g)
  • 1 medium red bell pepper, sliced into 1-inch strips
  • 1 medium yellow bell pepper, sliced into 1-inch strips
  • 1 medium zucchini, sliced into 1/2-inch half-moons
  • 1 medium red onion, cut into 1-inch wedges
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, finely minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper

Instructions:

  1. Prep the potatoes. Halve the 450g of baby potatoes. Note: Keep them small so they cook as fast as the peppers.
  2. Chop the aromatics. Finely mince the 4 cloves of garlic and chop the 1 tbsp of rosemary.
  3. Combine ingredients. In a large bowl, toss the potatoes, asparagus, peppers, zucchini, and onion with 3 tbsp olive oil.
  4. Season thoroughly. Sprinkle in the rosemary, thyme, smoked paprika, salt, and pepper, tossing until every surface is glistening and coated.
  5. Prepare the foil. Cut four large sheets of heavy duty foil (about 30cm x 45cm each).
  6. Divide the mixture. Place equal portions of the vegetables in the center of each foil sheet.
  7. Seal the packets. Fold the sides of the foil over the veggies and crimp the edges tightly until the pouch is completely airtight.
  8. Preheat the grill. Get your gas grill or campfire grate to a medium high heat (about 200°C).
  9. Cook the packs. Place packets on the grill and cook for 20 minutes, flipping once halfway through, until you hear a vigorous sizzling inside.
  10. Vent and serve. Carefully poke a small hole in the top to release steam before fully opening until the aroma of garlic fills the air.