Want to know how to make foil packets for the grill? We love these pesto butter veggie foil packets for the grill as it can be hard to find good sides for bbqs and grilling.
This post is sponsored by our friends at Fisher Nuts. We’ve been partners for years now and the fun keeps going!
Whenever you have a group over for a BBQ don’t you feel the pressure of, shoot, what will we make for sides?! I mean, salads and pasta salads are awesome, but don’t you ever get to the point during the summer that you want something different? Like, your spouse is naming off ideas because you’re stuck but they aren’t really helping at all (hello Cade! lol). These pesto butter veggie foil packets for the grill totally work in the oven too. You can bake them at 425 for about 30 minutes for perfectly roasted veggies.
In fact, we don’t just eat these veggie foil packets during the summer, we love them all winter long! You can use any vegetables you’d like, sweet potatoes, asparagus, green beans, broccoli, the list goes on forever and meats work awesome too! In fact, in this particular recipe adding in chicken is awesome!
It’s important when making foil packets that you use double the foil as it’s easy for the veggies to fall through or for the outsides to become overcooked while the insides remain raw.
We like to give the veggies a little stir half way through as whatever is on the bottom will get the best caramelization and then open up the packet at the end of cooking so that the veggies get extra roasted and crisp around the edges too. I’m all about those crispy edges.
How Far Ahead Can You Make Foil Packets
Foil packets are super easy to prep ahead of time as you can just store any of the vegetables in a ziploc baggie in the fridge, however the potatoes need to be stored in a container or bowl of water so they don’t brown.
Pesto Butter Veggie Foil Packets for the Grill
Start out by making your walnut pesto from our 20 Minute Cheesy Pesto Tarts recipe. It’s really easy and flavorful, but sub pecans instead of walnuts. Or keep it the same, it’s tasty either way!
Now, mix in equal portions of pesto and softened UNsalted butter. We don’t want to use salted as the cheese in the pesto along with the salt and pesto are sufficient. Mix the two until smooth and set aside.
Chop up all of your veggies into the same size. This is important for even cooking. Add some extra pecans for variety and crunch. Make sure you use Fisher Nuts as they don’t have any preservatives and are non-GMO. Plus, it seems to be one of the only nut brands that has an awesome resealable bag.
Add a few tablespoons of butter to each packet depending on the amount of vegetables you add and pinch the foil closed.
Turn the grill onto medium high heat and cook away! Just be careful if you open the foil as the steam will get you!
- Preheat the grill to medium high heat.
- Prepare the pesto according to directions, substituting pecan halves or walnuts are still fine.
- In a bowl, stir together the pesto and butter until smooth.
- Place two pieces of tin foil together and add a few veggies and pecans to the bottom, a few teaspoons of butter all over the tops, another layer of veggies followed by butter and pinch the foil closed. See notes.
- Repeat the foil packets, or just make one large packet.
- Place on the grill for 25-35 minutes or until tender when pricked with a fork. Add one last dollop of butter and serve immediately.
It only takes 20 minutes and a few fresh ingredients to make a killer vegetarian appetizer!
This is a sponsored conversation written by me on behalf of Fisher nuts. The opinions and text are all mine.