Grill

Foil Packet Vegetables

Name: Vegetable Hobo Packets
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 ears of corn; 2 pounds about 6 medium Yukon Gold potatoes, sliced ¼-inch thick; ½ large red onion (sliced); 2 tablespoons olive oil; 2 tablespoons unsalted butter (cut into chunks); Salt and freshly ground black pepper; 3 to 4 sprigs fresh oregano; 1 large sprig fresh rosemary; Aluminum foil; 2 to 4 tablespoons chopped fresh parsley; Lemon wedges (optional)

This recipe for foil packet vegetables, or vegetable hobo packets as I used to know them, will be your favorite grilled side dish with all your grilled meals.

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Looking down on two vegetable hobo packets on a large sheet pan.

Grilled Vegetables in Foil

It’s hard for me to call these foil vegetable packets “grilled”, because in reality they are sort of steam-roasted, but they are cooked on the grill and will quickly become a staple of your outdoor cooking. I used to know them as “hobo dinners”, but a true complete “hobo dinner” usually includes a burger patty or some sort of meat in the foil packet with the vegetables. Whatever you call them, this mix of corn, potatoes, red onion and herbs is delicious.

Hands cutting kernels off a cob of corn into a bowl with sliced potatoes and red onion and herbs in the background.

Cutting Corn Kernels off Cob

Start by slicing your potatoes (I like to use Yukon Gold potatoes) and red onion. Then slice the corn kernels off the cob. You can do this right into a bowl to stop corn from bouncing all over your kitchen. A mandolin slicer also works like magic to remove corn kernels.

Two foil packet vegetable recipes being prepared - raw potatoes, corn, red onion, herbs on two pieces of aluminum foil

How to Make Veggie Packs

Toss all the potatoes, red onion, corn together with oil, salt and pepper and then place them in the center of a long strip of aluminum foil. Add the fresh herbs – any you like, really – and dot with butter. Roll the two long edges of the foil together down toward the vegetables to make a leak-proof seal. Depending on how thick your foil is, it’s usually a good idea to do a second wrap of the vegetables just in case the foil tears.

Two vegetable foil packets on a BBQ grill.

Foil Grilled Veggies

Then, go ahead and grill them. Now, grills range in temperatures, but you want to try to get your grill to at least 400˚F, but not hotter than 550˚F. Place the foil packets on for 10 minutes and then flip them over. Cook for another 10 minutes and flip again for another 5 minutes on each side. The goal is to have soft potato with a few browned edges if possible. If you have a ledge rack in your BBQ, go ahead and elevate the vegetables on that higher section while you cook whatever else you’re having for dinner. They will stay nice and warm there. If not, remove the packets but keep them wrapped up.

Two foil vegetable packets after being grilled on a countertop with tongs, lemon and fresh herbs in the background.

Seasoning Veggie Packs

I like to remove the old herb sprigs after the veggies are cooked and freshen the packets with new fresh chopped parsley. It’s also nice to squeeze a little lemon juice over the lot, but that is optional.

Corn, potatoes and red onion - vegetable hobo packets - in a white bowl with a green kitchen towel, herbs and half a lemon nearby.

How to Serve

You can absolutely serve the vegetables in their foil packets if you like, or remove them from the foil and place it all into a serving bowl, letting people serve themselves. Foil packet vegetables are a perfect side dish for any grilled chicken dish, like Easy Grilled Chicken Thighs, or Harissa Chicken or Huli Huli Chicken. It would also be perfect with Honey BBQ Pork Chops, or Grilled Pork Chops with Peach BBQ Sauce , or any number of grilled steaks, burgers or fish.

A white plate with foil packet vegetables and two grilled chicken thighs.

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Vegetable Hobo Packets

Nutrition Info Print Recipe

Prep Time: 10 m
Cook Time: 30 m
Total Time: 40 m
Servings:
6

Ingredients

2 ears of corn
2 pounds about 6 medium Yukon Gold potatoes, sliced ¼-inch thick
½ large red onion sliced
2 tablespoons olive oil
2 tablespoons unsalted butter cut into chunks
Salt and freshly ground black pepper
3 to 4 sprigs fresh oregano
1 large sprig fresh rosemary
Aluminum foil
2 to 4 tablespoons chopped fresh parsley
Lemon wedges optional

Instructions

Pre-heat your BBQ grill to medium – about 400˚F.
Slice the kernels of corn off the ears and into a bowl. Add the potatoes and red onion and toss with the olive oil, salt and freshly ground black pepper. Season generously.
Place two large pieces of aluminum foil, about 14- to 16-inches long on the countertop (you want the foil to be about 4 inches longer than the depth of your grill). Place the vegetable mixture down the center of each piece of the foil. Dot the vegetables with chunks of butter and scatter the oregano sprigs and rosemary sprig over the vegetables. Then, working with one packet at a time, fold the bottom and top of the foil together to meet each other and roll the pieces of foil down toward the vegetables to create a leak-proof fold. If necessary, wrap the packets with a second layer of foil so that the packets don’t tear on the grill.
Transfer the vegetable packets to the grill and grill for 10 minutes. Turn the packets over on the grill and grill for another 10 minutes and then flip again for a final 10 minutes (5 minutes on each side) until the vegetables are tender. You can test by piercing through the aluminum foil into a potato, or by opening the packet to check. If the vegetables are tender, you can move these to an indirect area of your BBQ (you might have an upper rack that will work) to keep warm until the rest of your meal is complete.
When you are ready to serve, transfer the vegetables to a serving bowl (or leave in the foil packets) and finish with parsley and a squeeze of lemon. Serve with grilled chicken, pork, fish or steak, or a selection of summer salads.

Enjoy,

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