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.