Summer is on! Marty and I have been super busy with the gardens, both combating the weeds and harvesting the bounty, which is the reason for our lack of blog posts of late. A lot of the time we’re so busy, and so overwhelmed by the garden’s offerings, that all we can do is throw everything into one pot and cook. Or in this case, into one aluminum foil packet.
You can make Boy Scout Veggies with any type of veggies, and with any type of herb butter. So far we’ve tried sage and dill. Usually just one herb at a time, to really enjoy the flavor of that one and the flavors of the veg…..this is a great dish to let the flavors of all the different vegetables shine! And, it’s a great way to use up ALL of those CSA veggies, if you only have time to cook once this week!
Here’s a sample ingredient list:
- Beets, including the greens
- Kale or any other greens
- Sage or other chopped herbs
- Couple of tablespoons butter, cut in little cubes.
(Later in the season, get your zucchini, peppers, and cherry tomatoes in there, too.) Wash and chop all veggies. Toss with herbs and butter cubes. Pile as many of them as you can fit onto a piece of aluminum foil. We usually need at least two pieces. Top with another piece of foil and wrap tightly for the grill.
We use a charcoal grill and bury the packet in the coals. If you’re lucky enough to be sitting around a campfire, scout style, you can throw this right in your fire’s coals. It you have a gas grill, cook it on the top rack and be careful, it will cook faster than you think.
Unwrap and enjoy with your favorite grilled meat! We also found leftovers to be a wonderful quesadilla filling. Toast two tortillas in a cast iron pan, reheat the veggies in another pan, then pile them between the two tortillas with enough grated cheese to stick it all together. Yum!