Sometimes, when we decide to grill, no one (HONEY I’M LOOKING AT YOU) makes a vegetable. Or we just make a little boring salad. Yawn.
There is nothing easier, especially for the person in the family who insists on making sure there is a vegetable served, than to throw some vegetables in an aluminum foil pouch and hand them off to the grill-master, thus ensuring that we all don’t die of scurvy or rickets or something.
Don’t worry, there are not any actual hobos used in this recipe.
I used sugar snap peas for this, but you could really use just about any vegetable. You could even do a combination of vegetables. You just need to take into consideration how long each veg will take to cook. So you know, don’t mix potatoes and say, peppers. One would be raw, one would be mush.
If you use green beans or snap peas, trim the ends and pull out the strings. Or with whatever you use, trim it accordingly.
On a large piece of foil, mound up the veggies, season with salt and pepper, add a pat of butter or drizzle of olive oil and plop on some fresh herbs of your choosing.
Fold the edges together like a present. Toss on a hot grill and leave alone for 10 minutes or so. Longer if they’re hard veggies like carrots, onions or potatoes.
Toss with some slivered almonds, and maybe a bit more salt and pepper and call it a day.