Follow these steps for perfect results
leeks
halved lengthwise and sliced
zucchini
halved lengthwise and sliced
asparagus
cut into 1 1/2-inch lengths
extra-virgin olive oil
dill
finely chopped
kosher salt
freshly ground pepper
goat cheese
crumbled
Light a grill to a very hot fire.
In a large bowl, combine the sliced leeks, zucchini, asparagus, olive oil, and dill.
Season the vegetables with kosher salt and freshly ground pepper.
Tear off four 14-inch sheets of heavy-duty foil.
Divide the vegetables evenly onto two of the foil sheets.
Top each vegetable mound with the remaining foil sheets.
Fold and seal the edges of the foil packets to enclose the vegetables.
Grill the foil packs over the hot fire for approximately 16 minutes, or until the packs are sizzling and puffed up.
Carefully transfer the foil packs from the grill to a large platter using oven mitts.
Open the foil packs carefully to release steam and transfer the cooked vegetables to the platter.
Crumble the soft goat cheese over the vegetables and serve immediately.
Expert advice for the best results
Ensure the grill is hot before adding the foil packs to achieve the best results.
Be careful when opening the foil packs, as steam will escape.
Customize the vegetables based on seasonal availability.
Everything you need to know before you start
10 minutes
Vegetables can be prepped ahead of time.
Arrange the vegetables on a platter and top with crumbled goat cheese and fresh dill.
Serve as a side dish with grilled chicken or fish.
Serve alongside a fresh salad.
Pairs well with the goat cheese and vegetables.
Discover the story behind this recipe
Foil packet meals are a common camping and grilling tradition in America.
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