Ingredients:

  • 1 lb baby potatoes, halved or quartered
  • 2 cups carrots, sliced into thick coins
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 cup snap peas
  • 3 tbsp unsalted butter, melted
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Instructions:

  1. In a large bowl, combine the baby potatoes, carrots, zucchini, red bell pepper, and snap peas.
  2. Pour the melted butter, olive oil, minced garlic, dried thyme, kosher salt, and black pepper over the vegetables, tossing until every piece is evenly coated.
  3. Cut four 12x12 inch squares of heavy-duty aluminum foil.
  4. Scoop approximately 1 to 1.5 cups of the vegetable mixture into the center of each foil square, leaving about an inch of headspace for steam circulation.
  5. Fold the long sides of the foil together and down tightly, then fold the ends in to create a completely sealed pouch.
  6. Place the packets on a medium-high grill or in a preheated oven at 400°F (200°C).
  7. Cook for 20 minutes, flipping the packets carefully halfway through if using a grill.