Start by preparing all your vegetables: husk and cut the corn into 2-inch rounds, cut potatoes into 1-inch cubes, slice carrots into ½-inch coins, slice zucchini into ¾-inch half moons, and cut the red onion into 1-inch wedges.

In a small bowl, combine the butter, mustard, smashed garlic cloves, thyme, salt, black pepper, and smoked paprika.

In a large bowl, combine all the prepared vegetables: corn, potatoes, carrots, zucchini, and onion. Pour the seasoned butter mixture over the vegetables and toss everything together until all pieces are evenly coated.

Tear off four large sheets of heavy-duty aluminum foil (about 12x18 inches each). Divide the coated vegetable mixture evenly among the four sheets, placing it in the center of each piece. Fold the foil over the vegetables and crimp the edges tightly to create sealed packets.

Heat your grill to medium heat (around 375-400°F). Carefully place all four foil packets on the grill grates with the seam side facing up.

Grill for 25-35 minutes, depending on how hot your grill runs and the size of your vegetable pieces.

Carefully remove the hot foil packets from the grill using tongs or heat-resistant gloves. Place each packet on a plate or serving board and open by carefully peeling back the foil away from you to avoid steam burns.

Serve immediately while everything is hot and steaming.