Potatoes, carrots, and zucchini are the foil packet MVPs.

Potatoes, carrots, and zucchini — those are your safest bets. They hold up to direct heat without turning to mush or burning on the outside before cooking through.

Root vegetables are ideal because they’re dense. Cube potatoes and carrots small (half-inch), toss with oil and salt, and they’ll cook evenly in about 20 minutes over coals or a medium grill. Zucchini and summer squash soften faster, so slice them thicker (quarter-inch rounds) so they don’t disappear.

Bell peppers and onions add sweetness and texture. Cut them into strips or chunks. Mushrooms are great too — they release liquid that steams everything, so don’t overcrowd or you’ll get soup. Corn on the cob (husked, cut into thirds) works perfectly with butter and salt.

What to avoid: leafy greens (spinach, kale) turn into slime. Broccoli and cauliflower get bitter if they char too much. Asparagus is okay but better grilled directly — foil makes it limp.

Final thought: Skip the leafy greens unless you want salad in a bag.