Combine your favorite vegetables and herbs (fennel, celery, carrots, thyme, rosemary). This recipe is very forgiving.
Cooking in foil combines the freshness of steaming with the intense flavor of grilling, since the high heat caramelizes the food on the bottom of the pack.
Place ingredients in a bowl and toss well to combine.
Stack two sheets of aluminum foil (about 18 inches long) on top of each other. Just one sheet is too flimsy and you don’t want the foil to break.
Make a mound of vegetables in the center (about half).
Optional: If you add meat, cut into small pieces so they finish with the vegetables. Place on the bottom of the mound because meat takes the longest to cook. Use high-moisture veggies like tomatoes and onions which help the meat from drying out.
Fold in the edges of aluminum and seal well.
Place packs, seam side up, directly on top of the hot coals. Cook about 30 minutes. Remove from coals and carefully open. Serve warm.