Grilled foil packs with corn, barbecue mushrooms, and fresh herbs for an easy, smoky dish.
# What You'll Need:
→ Vegetables
01 - 2 cups corn kernels, fresh or frozen
02 - 250 grams (9 ounces) cremini mushrooms, cleaned and quartered
03 - 1 small red onion, thinly sliced
04 - 1 red bell pepper, diced
→ Seasonings
05 - 2 tablespoons olive oil
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon garlic powder
08 - 0.5 teaspoon salt
09 - 0.5 teaspoon ground black pepper
→ Sauce
10 - 3 tablespoons barbecue sauce
→ Garnish (optional)
11 - 2 tablespoons fresh parsley, finely chopped
# Steps to Follow:
01 - Preheat the grill to medium-high heat. In a large mixing bowl, combine the corn kernels, quartered mushrooms, sliced red onion, and diced bell pepper.
02 - Drizzle the vegetables with olive oil. Add smoked paprika, garlic powder, salt, and ground black pepper. Toss gently to ensure even coating.
03 - Pour the barbecue sauce over the seasoned vegetables and toss again until well mixed.
04 - Tear 4 large sheets of heavy-duty aluminum foil. Evenly divide the vegetable mixture in the center of each sheet. Fold up the sides and seal to form tight packets.
05 - Place the foil packets on the preheated grill. Cook for 15–20 minutes, turning halfway through, until vegetables are tender.
06 - Carefully open the foil packs and garnish vegetables with freshly chopped parsley before serving.
