Tinfoil Vegetarian Packets

Name: Tinfoil Vegetarian Grilled Packets
Prep time: 15 min
Cook time: 30 min
Yield: 4 people
Ingredients: 1 1.5 packet Potato medley (they have the small packets we had a color medley, halved); 2 large carrots (sliced); 4 cloves garlic (minced); 1/2 green pepper (chopped, I only used half as the taste can take over the whole dish); 4 green onions (roughly diced); 2 sprigs thyme (fresh); 1 leaf sage (finely diced); 1 tsp garlic powder; 1 tsp red chili flakes; 1/4 c olive oil; salt and pepper to taste

This is a flavorful combination of vegis grilled. You could add sausage slices or other vegetables you enjoy.

Tinfoil Vegetarian Grilled Packets

This is a great way to use extra vegetables to make a simple dinner.

Course

Vegetarian

Cuisine

vegetarian

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

1 1.5 packet Potato medley they have the small packets we had a color medley, halved
2 large carrots sliced
4 cloves garlic minced
1/2 green pepper chopped, I only used half as the taste can take over the whole dish
4 green onions roughly diced
2 sprigs thyme fresh
1 leaf sage finely diced
1 tsp garlic powder
1 tsp red chili flakes
1/4 c olive oil
salt and pepper to taste

Course

Vegetarian

Cuisine

vegetarian

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

1 1.5 packet Potato medley they have the small packets we had a color medley, halved
2 large carrots sliced
4 cloves garlic minced
1/2 green pepper chopped, I only used half as the taste can take over the whole dish
4 green onions roughly diced
2 sprigs thyme fresh
1 leaf sage finely diced
1 tsp garlic powder
1 tsp red chili flakes
1/4 c olive oil
salt and pepper to taste

Instructions

Heat grill Combine all ingredients in bowl and mix thoroughly. To assemble tear off a large piece of tinfoil, you want it at least 16 inches long. Fill the center and then you want to fold two center pieces over and then fold over at seam. Take ends and fold over. I used a smaller secondary pieces to cover the seams while cooking in order to keep the packet together. Takes about 30 minutes to cook on a low flame covered grill.

Skirt Steak with Chimichurri Sauce

Quick and easy dish for a weeknight meal.

Servings

Ingredients

1 Tbsp chili powder
1 Tbsp dark brown sugar
1 1/2 tsp cumin
1 1/2 tsp oregano
1 tsp coriander
1 tsp garlic powder
1 + 1/2 tsp salt
1 + 1/2 tsp pepper
2 lb skirt steak brought to room temperature
1Tbsp +1/4 cup olive oil
1/2 cup parsley leaves
1/4 cup cilantro leaves
2 tsp red chili flakes
1 Tbsp balsamic vinegar
1 garlic clove minced

Servings

Ingredients

1 Tbsp chili powder
1 Tbsp dark brown sugar
1 1/2 tsp cumin
1 1/2 tsp oregano
1 tsp coriander
1 tsp garlic powder
1 + 1/2 tsp salt
1 + 1/2 tsp pepper
2 lb skirt steak brought to room temperature
1Tbsp +1/4 cup olive oil
1/2 cup parsley leaves
1/4 cup cilantro leaves
2 tsp red chili flakes
1 Tbsp balsamic vinegar
1 garlic clove minced

Instructions

Lightly oil your grill grates then heat the grill to high. Combine chili powder, brown sugar, cumin, oregano, coriander, garlic powder, 1 tsp salt, and 1 tsp pepper in a medium bowl. Drizzle half Tbsp olive oil over one side of steak and rub steak with spice mix. Repeat with other side.
Once the grill is heated up, place the steak on the grill and cover. Cook 4-6 minutes per side or until medium rare. Take the meat off the grill and let rest for 10 minutes before slicing.
While the steak rest, make the chimichurri sauce. In food processor put parsley, cilantro, chili flakes, vinegar, garlic, 1/2 tsp salt, and 1/2 tsp pepper, pulse. While running add 1/4 cup olive oil until fully combined. Taste and adjust. Serve the sauce on top of the steak. Enjoy!

Recipe Notes

Recipe adapted from Eat the Love

Roasted Cauliflower Stir-Fry

Great stir-fry recipe without the meat.

Servings

Ingredients

1 lg head cauliflower cut into florets
4 Tbsp vegetable oil divided
6 1/4 in slices ginger
1 sm onion thinly sliced
5 cloves garlic thinly sliced
2 scallions cut into 2 in. lengths
2 Tbsp rice wine
1 1/2 Tbsp soy sauce
1 tsp. sesame oil
1/2 tsp red chili flakes
1/4 tsp sugar
steamed rice for serving

Servings

Ingredients

1 lg head cauliflower cut into florets
4 Tbsp vegetable oil divided
6 1/4 in slices ginger
1 sm onion thinly sliced
5 cloves garlic thinly sliced
2 scallions cut into 2 in. lengths
2 Tbsp rice wine
1 1/2 Tbsp soy sauce
1 tsp. sesame oil
1/2 tsp red chili flakes
1/4 tsp sugar
steamed rice for serving

Instructions

Arrange a rack in the middle of the oven and preheat to 450F. Place cauliflower on baking sheet, drizzle with 2 Tbsp. of the oil and season with salt and pepper. Spread into an even layer and roast until crisp and golden, stirring halfway through about 20-25 minutes.
Heat the remaining 2 Tbsp oil in a wok over medium-high heat until shimmering. Add the ginger and stir until caramelized, 1-2 minutes. Add the onion and garlic, and cook for 2 minutes more, making sure they don't burn.
Turn up the heat to high, then add the roasted cauliflower and scallions. Stir-fry for 30 seconds. Add the rice wine, soy sauce, sesame oil, red pepper flakes, and sugar. Stir-fry for about 1 minute, then serve with rice if desired. Enjoy!

Recipe Notes

This recipe was adapted from The Kitchn