Beach Boil Veggie Packets with Old Bay Seasoning

You will love the tastes and textures of these beach boil veggie packets. All of your favorite coastal boil ingredients are in these packets, minus the beautiful sea creatures. Corn on the cob, baby potatoes, onions, and garlic.  And I’ve added thick slices of zucchini for meatiness.

When my daughter was young, we loved making “hobo packets” on the grill. It’s such a quick and easy way to grill vegetables. Because they are sealed up in the packets, the vegetables steam. So they come out of the packets super moist and soft – just perfect! We evolved to making packets to cook in the oven, too, because it was fun. I like roasted veggies, but these packet veggies aren’t dried out like some roasted veggies can be. Anyway, it’s just downright fun to replicate a “boil” and get that picnic feel indoors.

You can wrap the packets either with aluminum foil or with parchment paper. The vegetables are able to steam in both wrappings and both can be served on each guest’s plate. A more formal dinner would call for parchment paper, for a prettier plate. If you will cook the packets on the grill, however, aluminum foil would be the best choice.

Because these packets contain potatoes, they have a longer cooking time. You can begin to check for doneness after 30 minutes by removing a packet from the oven, carefully opening the packet and piercing a potato piece with a fork. If the vegetables aren’t ready, place the packets back into the oven for 10 more minutes. Once you’ve cooked them, you will know how long the packets need to reach the desired tenderness in your oven. If you make packets without potatoes, you can check them for doneness after 20 minutes.

If you are an Old Bay Seasoning aficionado (or just an addict!), you can increase the amount of Old Bay added to the butter, to taste.

I like to serve these beach packets with a squeeze of lemon. Just cut a lemon in half, lengthwise. Then cut each half into 4 wedges. A good squeeze of lemon gives these packets over-the-top good flavor.

Print Recipe

Beach Boil Veggie Packets

A delicious and fun way to steam veggies in your oven or on the grill. Get that beachy feel indoors!

Course

Side Dish

Cuisine

American

Keyword

baby potatoes, baby red potatoes, corn, corn on the cob, garlic, lemon, mushroom, mushrooms, old bay seasoning, vegan butter, yellow onion, zucchini

Prep Time

10 minutes

Cook Time

40 minutes

Servings

packets

Ingredients

• 4 ears fresh corn cleaned and each cob quartered
• 16 baby red potatoes cleaned and each cut in half
• 2 zucchini each zucchini cut into 8 1-inch slices
• 1/2 yellow onion cut into 8 wedges
• 2 cloves garlic peeled and each clove cut into quarters
• 2 tablespoons vegan butter melted
• 1 teaspoon Old Bay Seasoning stirred into the melted butter, more as desired
• 1 lemon cut into 8 wedges for squeezing

Course Side Dish Cuisine American Keyword baby potatoes, baby red potatoes, corn, corn on the cob, garlic, lemon, mushroom, mushrooms, old bay seasoning, vegan butter, yellow onion, zucchini Prep Time 10 minutes Cook Time 40 minutes Servings packets Ingredients 4 ears fresh corn cleaned and each cob quartered 16 baby red potatoes cleaned and each cut in half 2 zucchini each zucchini cut into 8 1-inch slices 1/2 yellow onion cut into 8 wedges 2 cloves garlic peeled and each clove cut into quarters 2 tablespoons vegan butter melted 1 teaspoon Old Bay Seasoning stirred into the melted butter, more as desired 1 lemon cut into 8 wedges for squeezing

Instructions

1. Preheat oven to 350° F. On the kitchen counter, tear off 8 pieces of foil or parchment, each about 8 inches wide.
2. Clean and remove silks from the ears of corn, and cut off the stem end. Then cut each ear into 4 pieces. Wash the baby potatoes and cut each in half. Wash the zucchini and cut each into 8 1-inch pieces.
3. Skin a yellow onion and cut the onion in half, then cut one half of the onion into 8 wedges. Cut each onion wedge in half crosswise. (If the wedges fall apart, that's ok.)

   
4. Skin the cloves of garlic and slice each clove into 4 pieces.
5. To a small cup, add the vegan butter and Old Bay Seasoning and microwave 10 seconds or until the butter has melted. Stir to combine. Set aside. (You can also melt the butter in a small saucepan.)
6. Divide the vegetables and garlic evenly among the 8 foil squares and, using a spoon, drizzle the vegetables with the Old Bay butter until all of the butter has been used.

   
7. Fold the long ends of each packet up and over the top, folding over once or twice to crimp and seal tightly. Then fold the ends one or two times to seal them.
8. Place the packets on a baking sheet. Bake for 40 minutes, checking for doneness after 30 minutes. If you bake packets without potatoes, you can check for doneness after 20 minutes.

   
9. Serve hot. Packets can be served on each person's plate and opened carefully, or removed from the packet and served on each plate. Serve each packet with a lemon wedge for squeezing.

   

Recipe Notes

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