Roasted Broccoli: Toss 1 head broccoli florets, 2 sliced garlic cloves, 1 tablespoon olive oil, ¼ teaspoon red pepper flakes, and salt on a sheet of foil. Arrange in a single layer and form a packet. Grill over medium-high heat, 10 minutes.
Potatoes with Bacon: Toss 1 pound halved baby potatoes, 1 chopped bacon slice and salt on a sheet of foil. Add 2 tablespoons water; form a packet. Grill over medium-high heat, 20 minutes.
Portobello Mushrooms: Toss 4 Portobello caps, 4 smashed garlic cloves, ¼ cup olive oil, 1 teaspoon red pepper flakes, salt and chopped parsley to taste. Divide among 4 foil packets. Grill over medium heat, turning once, 10 minutes.
Mexican Corn: Brush 4 ears of corn with melted butter and sprinkle with cotija cheese, cayenne and limejuice; seal in individual foil packets. Grill over medium-high heat, turning a few times, 15 minutes.
Baby Beets: Toss 1 pound halved baby beets with olive oil and salt on a sheet of foil. Form a packet. Grill over medium heat, 30 minutes. Toss with vinegar, mint and feta.
Mustard-Dill Salmon: For each serving, layer a few lemon slices, 1 salmon fillet and some dill sprigs on a sheet of foil. Sprinkle with brown sugar, salt and ground coriander; spread whole-grain mustard on top. Form a packet. Grill over medium heat, 12 minutes.
Succotash: Toss 1 pound thawed frozen lima beans, 2 cups corn, 1 diced red bell pepper, 2 sprigs thyme, 2 tablespoons butter, and salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, 10 minutes. Open and stir in ¼ cup cream. Reseal; grill 10 more minutes. Top with chopped parsley.
Fish Provencal: For each serving, pile 1 halibut fillet, ½ cup canned diced tomatoes, some shaved fennel, 2 olives, 1 teaspoon each capers and chopped garlic, and the juice of ¼ orange on a sheet of foil. Form a packet. Grill over medium-high heat, 10 minutes. Top with olive oil and chopped basil.
Asian-Style Ribs: Mix 1/3 cup each hoisin sauce and ketchup, 4 teaspoons Sriracha and 1 ¼ teaspoons each salt, sesame oil and rice vinegar. Coat 2 pounds baby back ribs with the hoisin mixture; place in a single layer on a double sheet of foil and form a packet. Grill over indirect heat, covered, turning occasionally, 1 hour.
Meatballs: Mix 1 pound ground beef with 1 egg, ¼ cup each breadcrumbs and grated parmesan, 1 minced garlic clove and ¼ teaspoon each salt and pepper in a bowl. Roll into 1 ½ inch balls. Arrange in a single layer on a sheet of foil; top with ½ cup tomato sauce and form a packet. Grill over high heat, 20 minutes.
Lemon-Herb Chicken: Toss 4 skinless, boneless chicken breasts, ¼ cup chopped mixed herbs and 3 tablespoons each olive oil and lemon juice in a bowl. Divide among 4 foil packets. Grill over medium-high heat, 12 minutes.
Coconut Shrimp: Toss 1 pound peeled large shrimp, 2 each chopped lemongrass stalks and scallions, 1/3 cup coconut milk and the juice of 1 lime. Divide between 2 foil packets. Grill over medium heat, 10 minutes. Top with chopped cilantro.
Quesadillas: Sprinkle shredded pepper jack cheese on one half of a flour tortilla; top with chopped rotisserie chicken and cilantro and fold in half to close. Repeat to make more; seal in individual foil packets. Grill over medium heat, turning once, 5 minutes.