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Foil-Pack Vegetables Recipe
Foil-Pack Vegetables Recipe photo by Taste of Home

Foil-Pack Vegetables Recipe

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These grill-friendly veggies make it a cinch to offer a healthful variety of produce in one dish. Their robust flavors play off each other beautifully.—Genise Krause, Sturgeon Bay, Wisconsin
TOTAL TIME: Prep: 15 min. Grill: 20 min.
MAKES:7 servings
TOTAL TIME: Prep: 15 min. Grill: 20 min.
MAKES: 7 servings

Ingredients

  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1/2 large sweet onion, cut into 1-inch pieces
  • 1 cup whole fresh mushrooms, halved
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 cup cherry tomatoes
  • 1/3 cup Greek vinaigrette
  • 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

Nutritional Facts

3/4 cup equals 71 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 130 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Directions

  1. In a large bowl, combine all of the ingredients. Place mixture on a double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 18-22 minutes or until tender, turning once.
  2. Open foil carefully to allow steam to escape. Yield: 7 servings.
Originally published as Foil-Pack Vegetables in Country Woman June/July 2010, p43

Nutritional Facts

3/4 cup equals 71 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 130 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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