The preparation of vegetables in foil packets on a grill involves enclosing seasoned or marinated produce within aluminum foil and subjecting it to indirect heat. This method allows the vegetables to steam and cook in their own juices, retaining moisture and intensifying flavors. Examples include combinations of zucchini, bell peppers, onions, and cherry tomatoes tossed with olive oil, herbs, and spices, then sealed in foil and placed on a grill.
This technique offers several advantages. It simplifies cleanup, as the foil contains the mess. It provides a relatively hands-off cooking process, minimizing the need for constant monitoring. The resulting food is often more tender and flavorful compared to direct grilling methods. Historically, cooking in enclosed materials like leaves or clay has been practiced for centuries, with foil packets offering a modern and convenient adaptation of this principle.
