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Asian-Flavored Vegetables Grilled in Foil Packets
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    • How do you grill small pieces of vegetables or seafood without a spit, skewer, or even a grill grate? If you ever belonged to the Boy Scouts or Girl Scouts, you probably remember the solution: grill them in an aluminum foil packet. The packets are a snap to assemble and the foil seals in the flavor and goodness. The basic procedure is to wrap vegetables in aluminum foil along with herbs and spices and a little liquid. You throw the package on the coals (or on top of the grate). A short time later, you will have a dramatically puffed foil vegetable pack that is bursting with enticing aromas.

    Ingredients

    Serves:

      • 4 tablespoons (1/2 stick) Unsalted Butter
      • 8 oz (3 to 4) Carrots, sliced sharply on the diagonal in 1/8 inch thick pieces
      • 8 oz Snow Peas, strings removed
      • 8 oz White (button) Mushrooms, trimmed and sliced 1/8 inch thich
      • 2 Scallions, white part only, cut into matchstick slivers
      • 1 piece (1 inch) Fresh Ginger, peeled, thinly sliced, and cut into matchsticks
      • 2 cloves Garlic, cut into matchstick slivers
      • 4 teaspoons Toasted Sesame Seeds
      • 1 tablespoon Soy Sauce
      • Coarse Salt and Black Pepper
      • 4 tablespoons Chinese Rice Wine, Sake or Dry Sherry

    Directions

    Place a sheet of aluminum foil, shiny-side down, one edge toward you, on the work surface. Smear a small piece of butter in the center of the bottom half of the square. Arrange one quarter of the carrots, snow peas, and mushrooms in a mound on top of the butter. Arrange one quarter of the scallions, ginger, garlic, and sesame seeds on top. Sprinkle with a few drops of soy sauce and season with salt and pepper. Put another small piece of butter on top.

    Fold the top half of the aluminum foil rectangle over the vegetables and bring the edges together. Fold each side over several times to make a tight seal. Place 1 tablespoon of rice wine in the packet and seal the remaining edge. Repeat with the remaining ingredients to form three more packets. The packets can be prepared up to this stage 3 to 4 hours ahead. Keep them refrigerated, but let them return to room temperature before grilling.

    Set up the grill for direct grilling and preheat to high.

    When ready to cook, arrange the aluminum foil packets on the hot grate. Grill until the packets are dramatically puffed, 8 to 10 minutes. Serve at once.

    Warn your guests to open the packets with a knife and fork and to avert their faces (just cut into the top of the packet). There will be a blast of steam when the packets are opened.

    What do you think?

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    1 Comment

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    kgb1001001

    The liquid that comes out of the mushrooms make this dish very watery and dilutes the flavors too much. It might be better if you sauteed the mushrooms before placing them in the packets to dry them out.

    July 24 2010 at 9:34 PM Report abuse rate up rate down Reply

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