CHARRED SUMMER VEGETABLE PACKET
This Charred Summer Vegetable Packet delivers vibrant and tender vegetables infused with rich, smoky paprika and aromatic thyme, all sealed in a handy parcel for fuss-free cooking. The packet contains diced courgette, colourful bell pepper, and sweet cherry tomatoes mingle with olive oil, garlic powder and a pinch of thyme, creating a harmonious flavour profile that feels both rustic and refined. This Charred Summer Vegetable Packet is easy to prepare and incredibly versatile, and it suits weeknight dinners, al fresco barbecues or camping trips. Assemble in foil, roast or grill until the vegetables are tender and lightly caramelised. Each bite offers a balance of juicy sweetness and gentle smokiness, making this dish an effortless way to elevate simple ingredients into a satisfying side or a pure vegetarian dish.
RECIPE CATEGORY
Side
SERVING SIZE
1
Cuisine
Mediterranean
PREPARATION/TECHNIQUES
Bake, Barbecue / Grill
OCCASION/HOLIDAY
Summer, Picnic, Backyard BBQ
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low Fat, Low/No Sugar, Kid Friendly, Quick & Easy
DISH TYPE
Fritter
INGREDIENTS
- ¼ cup diced courgette
- ¼ cup diced bell pepper
- 2 to 3 cherry tomatoes, halved
- 1 teaspoon olive oil
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Pinch of dried thyme
- Pinch of sea salt and black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 64.1 kilocalories
- Fat: 4.8 grams
- Saturated Fat: 0.7 grams
- Carbohydrates: 5.2 grams
- Sugar: 3.1 grams
- Sodium: 124.2 milligrams
- Fibre: 1.7 grams
- Protein: 1.2 grams
- Calcium: 14.4 milligrams
- Iron: 0.6 milligrams
- Potassium: 255.2 milligrams
PREPARATION
- Preheat Heat Source: If using an oven, set to 200 °C (fan 180 °C/Gas Mark 6). For barbecue or grill, preheat to medium heat.
- Prepare Foil: Tear off a 25 cm square of heavy-duty aluminium foil. Fold edges once to form a shallow tray.
- Combine Vegetables: In a small bowl, mix ¼ cup courgette, ¼ cup bell pepper and 2 to 3 halved cherry tomatoes. Ensure even sizes for uniform cooking.
- Season: Drizzle with 1 teaspoon olive oil, then sprinkle ¼ teaspoon smoked paprika, ¼ teaspoon garlic powder, a pinch of thyme, salt and pepper. Toss gently until all pieces are lightly coated.
- Arrange In Foil: Transfer the seasoned vegetables to the centre of the foil tray, spreading into a single layer to promote even roasting.
- Seal Parcel: Bring two opposite edges of the foil together and fold to seal, then fold the remaining edges to create an airtight pouch, leaving a small vent for steam to escape.
- Cook: Place the foil packet on a baking tray in the oven or directly on the grill grates. Bake for 20 to 22 minutes, or until vegetables are tender and charred at the edges.
- Check Its Texture: Carefully open the vent (steam will be hot) and pierce a courgette piece with a fork to ensure it’s soft. If needed, reseal and cook 2 minutes longer.
- Rest: Remove from heat and let rest for two minutes to allow juices to distribute evenly.
- Serve: Transfer the open packet to a plate or serve directly from the foil. Enjoy alongside grilled proteins or on its own.
PREP TIME
5 minutes
COOKING TIME
22 minutes
TIPS
- Uniform Dice: Cut vegetables into similar sizes for even cooking and consistent texture.
- Dry Vegetable First: Pat tomatoes lightly to remove excess moisture, preventing sogginess.
- Oil Coating: Toss vegetables well in olive oil so spices adhere and develop flavour.
- Ventilation: Leave a small vent in the foil to avoid soggy parcels and promote slight charring.
- Rotate Packet: On a grill, turn the packet halfway to ensure all sides receive heat evenly.
- Use Heavy‑Duty Foil: Prevents tearing and leaks, especially when cooking over flames.
VARIATIONS
- Add Protein: Include 30 g diced halloumi or cooked chicken for a heartier meal.
- Spice Boost: Stir in ⅛ teaspoon chilli flakes for gentle heat.
- Herb Mix: Swap thyme for fresh rosemary or oregano for different aromatics.
- Vegetable Swap: Use diced aubergine or sliced mushrooms in place of courgette.
- Citrus Zing: Squeeze a little lemon juice over the vegetables before sealing for brightness.
PREPPING AND STORAGE
- Fridge: Keep cooked vegetables in an airtight container for up to two days. Reheat in the oven at 180 °C for 5 minutes or in the microwave for one minute.
- Freezer: Transfer cooled vegetables (without foil) to freezer-safe bags for up to one month. Thaw overnight in the fridge, then reheat in foil at 180 °C for 10 .