Grilled Summer Veggie Foil Packs
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Dinner side dishes don’t get easier than this ultra-fresh and totally delicious grilled foil pack. Just slice up your farmers’ market haul, season, fold into a foil pack and you’re good to go!MORE+LESS-
cloves garlic, very finely chopped
teaspoon Italian seasoning
teaspoon crushed red pepper flakes
medium yellow squash, cut in 1-inch pieces
medium zucchini, cut in 1-inch pieces
medium red bell pepper, cut in 1-inch pieces
cup diced yellow onions
cup crumbled feta cheese (2 oz)
cup chopped fresh Italian (flat-leaf) parsley leaves
Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
In large bowl, mix olive oil, garlic, Italian seasoning, salt and red pepper flakes. Add squash, zucchini, bell pepper, tomatoes and onions; toss to combine. Divide evenly among sheets of foil.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 5 to 7 minutes longer or until vegetables are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with feta cheese and parsley.
To make in oven, place packs on cookie sheet. Bake at 375°F 18 to 22 minutes or until vegetables are tender. Carefully fold back foil, and garnish with feta cheese and parsley.
- Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
- Vegetables can be cut and tossed in oil mixture, then covered and refrigerated up to 2 hours before placing in foil packs and grilling.
- Can’t take the heat? Substitute ground black pepper for the red pepper flakes.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.