Recipe by Whisper
This is a great way to make your vegetables on a hot day when you don't want to turn on the stove. My family asks for these, they're so good! Easy to alter the quantities for more people or to fit your preferences.
Top Review by Debloves2cook
5 stars +++++ THIS IS A FABULOUSLY DELICIOUS WAY TO COOK VEGIES IN THE SUMMER!! I can't believe I forgot to review this, I have made this 3 times in the last month, each time a little different. Twice I made the vegies on the BBQ, once with a Reynolds Hot Bag(the best!), once with foil, it wasn't heavy duty so it was a little flimsy. On the grill I found it best to flip the hot bag/foil about mid way through cooking to grill the vegies equally through and through. One time we were not using the grill so I made them in a foil grilling tray with a foil cover in the oven at about 375 degress, they were good a lot more "al dente" and took about 10 more minutes to cook. So for us grilling on the BBQ in the hot bag gave us the best results, but all were versions were excellent.
- 1 large onion
- 1 pepper
- 1 zucchini
- 3 -4 potatoes
- 1⁄2 lb baby carrots
- 1⁄4 cup vegetable oil
- 1 (1 ounce) packet ranch dressing mix
Directions See How It's Made
- Cut the onions, peppers, zucchini and potatoes, and any other vegetable you want, into chunks.
- Along with carrots, place in a Reynolds Hot Bag (or use heavy duty aluminum foil which you will eventually fold over to make a bag).
- Sprinkle with vegetable oil, salt, pepper and dry Ranch Dressing mix.
- Fold the ends tightly to seal.
- Put on the upper shelf of the grill or over low to medium fire (don't want to scorch!) to cook about 20 minutes.