Grill pockets

Next time you fire up the grill, plan to cook your vegetables or even a simple dessert in aluminum foil pockets.

To make the pockets, tear off a strip of foil about one foot deep (we prefer the 18-inch rolls, but the shorter stuff will work, just don't overfill).

Fold the strip in half so that you're left with a squarish shape. Next fold over about 1/2 an inch of an open side edge, crease this fold with your finger. Repeat so that the edge has been folded twice. Now repeat this process on the opposite side.

Fill your pocket roughly halfway with potatoes, carrots and onions (or whichever edibles you prefer). We stir olive oil, cracked pepper and ground sea salt into the vegetables before filling the pockets, however you can do whatever you prefer.

Use less oil for crispier style foods, and more for a creamier finish.

Carefully press air out of filled pockets, and fold the top in half and in half again, creasing as you fold to ensure the pocket is sealed.

Unfortunately you'll have to figure out heat and cooking time, as it will differ depending on which foods you put into the bags: Our vegetables were on the grill for about  40 minutes.

The idea here is to have several pockets filled with vegetables that are cooking while you're spending time "watching" chicken or other main dishes placed directly on the grate. When you're ready to pull the main dish, the vegetables are ready, too.

Tonight we even made a couple of dessert pockets:

2 large apples, cored and sliced
1 1/2 tsp granulated sugar
1/2 tsp cinnamon
2 Tbsp butter, melted

Combine the sugar and cinnamon. Pour the melted butter over the sliced apples, then add the sugar mixture. Stir to coat the apple slices. Separate into two foil pockets. Place dessert pockets on the grill for roughly 10 minutes. Serve apples to two people or split over ice cream for four.