The Best Barbecued Vegetables

So this is awesome news. I discovered the best way to make the most delicious barbecued vegetables. This is adaptable, simple, no fuss, perfect summer eating. The secret is wrapping individual heaping piles of vegetables in tin foil with herbs, butter or olive oil, salt, and pepper then tossing them on the grill.

This technique is great for using up vegetables that are living an uninspired life on the counter. I used a gas grill, heated to high, and it worked great. If you use a charcoal grill you can either lay the veggie packages on the grate or toss them right into the coals. I like the sound of adding them in with the coals for an extra smokey flavor.

The Best Barbecued Vegetables 

10 babyish carrots
2 red onions
2 cups cherry tomatoes
1 big bunch swiss chard
fresh thyme
fresh rosemary
olive oil
butter
red pepper flakes 
salt & pepper

Gas grill heated to high or a charcoal grill preheated
Aluminum foil

1. Wash all produce well and preheat grill
2.  Prepare packages

Carrots: Slice in half then into 2" sticks. Bundle in foil with a knob of butter, thyme, salt, and   pepper. Seal tight.
   
Red Onions: Slice top off then cut almost all the way through in both directions. Squish in a knob of butter, rosemary, salt and pepper. Wrap individually, seal tight.

Tomatoes: Mold a foil bowl, pour in tomatoes and drizzle with olive oil, thyme, salt, and pepper. Seal tight.

Swiss Chard: Mold two foil bowls. Divide the chard between the two. Drizzle with olive oil, a pinch of red pepper flakes, and salt. Seal tight.

Place all the individually wrapped vegetables packages on the hot grill.

General cooking times: Depending on the heat of your grill, size of your vegetables, and how you like to eat them. If you cook them directly on the coals I'd check a little sooner.

Onions: 15-20 minutes
Carrots: 10-15 minutes
Tomatoes: 5-10 minutes
Chard: 5-10 minutes

When ready to serve, carefully unwrap packages and pile vegetables on a large platter. Include the juices as they have a lot of amazing flavor. I served the veggies with grilled bread (brushed with garlic olive oil), and fresh feta cheese. The crowd was pleased.