Grilled Vegetable Packets [No Tinfoil]

With summer BBQ and grilling around the corner, here is your friendly reminder to swap grilling with tinfoil with cash iron options instead. 

Cooking in tin foil, while convenient, can pose some potential risks due to chemical transfer of foods. For example when cooking acidic or salty foods in aluminum foil, such as tomatoes or marinated meats, there is a risk of aluminum leaching into the food. This is especially true if the foil comes into direct contact with acidic or salty ingredients for an extended period. High temperatures accelerate this process.

Excessive intake of aluminum has been linked to health issues such as Alzheimer's disease and other neurological disorders. While the amount of aluminum that leaches into food from foil is 'typically small and considered safe,' it is unknown how much is leaching, so it's best to make this health swap instead. 

Grilled Vegetable Packets

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 1 large red bell pepper, cut into chunks
• 1 large yellow bell pepper, cut into chunks
• 1 medium red onion, thinly sliced
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper, to taste

*Note: I know summer corn is tempting, and while I'm not going to say you can't ever enjoy it, please consider that it has no nutritional value, and is very high on the genetically modified list (loaded with pesticides). If you are going to enjoy corn as a treat, make the extra stop and find an 'organic' version. Organic doesn't always mean healthy in a case like this - but at least you know you're not going to get a toxic load of pesticides on the side. 

Instructions:

1. Prepare the Grill: Preheat your grill to medium-high heat, about 375-400°F (190-200°C).

2. Prepare the Vegetables: chop cup your desired vegetables for the dish. 

3. Make the Marinade: In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper until well combined.

4. Season the Vegetables: Drizzle the prepared marinade over the vegetables, ensuring they are evenly coated.

5. Grill the Vegetables: Place cast iron skillet directly on the preheated grill. Grill for about 12-15 minutes, flipping halfway through, until the vegetables are tender and lightly charred.

6. Serve: Carefully remove the grilled vegetable packets from the grill and transfer them to serving plates. Serve hot as a flavorful and nutritious side dish.

Chef's Tips:

• You can customize the vegetable selection based on your preferences or what's in season.
• For added flavor, you can sprinkle the vegetables with grated Parmesan cheese or fresh herbs as you're grilling. 
• Make sure to the cast iron carefully when removing them the grill, it gets VERY hot and will burn you fast. 

Enjoy these delicious and convenient grilled vegetable dish as a hassle-free side dish for your next outdoor gathering or weeknight meal!