Pocket Veggies Recipe

4.5 11 2
Pocket Veggies Recipe
Pocket Veggies Recipe photo by Taste of Home
Publisher Photo

Pocket Veggies Recipe

Read Reviews
4.5 11 2
Publisher Photo
Whenever we grill burgers, these vegetable packets are our usual accompaniment. Everyone likes them! —Judi Garst, Springfield, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 each medium green, sweet red and yellow peppers, julienned
  • 1 cup fresh baby carrots
  • 1 cup fresh whole green beans
  • 4 medium plum tomatoes, quartered
  • 3 tablespoons white vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper

Directions

Combine the peppers, carrots and beans; place on a double thickness of heavy-duty foil (about 24 in. x 12 in.). Top with tomatoes.
In a small bowl, whisk the vinegar, oil, oregano and pepper. Pour over vegetables. Fold foil around vegetables and seal tightly.
Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 6 servings.
Originally published as Pocket Veggies in Country Woman July/August 1997, p36

Nutritional Facts

3/4 cup: 0g saturated fat (0 sugars, 0 fiber). Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 1 each medium green, sweet red and yellow peppers, julienned
  • 1 cup fresh baby carrots
  • 1 cup fresh whole green beans
  • 4 medium plum tomatoes, quartered
  • 3 tablespoons white vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper
  1. Combine the peppers, carrots and beans; place on a double thickness of heavy-duty foil (about 24 in. x 12 in.). Top with tomatoes.
  2. In a small bowl, whisk the vinegar, oil, oregano and pepper. Pour over vegetables. Fold foil around vegetables and seal tightly.
  3. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 6 servings.
Originally published as Pocket Veggies in Country Woman July/August 1997, p36

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Reviews forPocket Veggies

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grandmajanis User ID: 4756659 202282
Reviewed May. 16, 2011

"Anyone actually make this yet??? I am trying it soon as the weather gets better for grilling."

MY REVIEW
MATYCHY User ID: 39083 23098
Reviewed May. 16, 2011

"Who actually made this recipe before reviewing it?????"

MY REVIEW
YLCB User ID: 5990940 75956
Reviewed May. 16, 2011

"LOVE VEGGIES, ALWAYS TRYING TO FIND NEW WAYS TO PREPARE THEM"

MY REVIEW
YLCB User ID: 5990940 42834
Reviewed May. 16, 2011

"LOVE VEGGIES, ALWAYS TRYING TO FIND NEW WAYS TO PREPARE THEM"

MY REVIEW
YLCB User ID: 5990940 22550
Reviewed May. 16, 2011

"LOVE VEGGIES, ALWAYS TRYING TO FIND NEW WAYS TO PREPARE THEM"

MY REVIEW
Julia Scott User ID: 4081826 75955
Reviewed May. 16, 2011

"Haven't had a chance to try this but would add a few chopped basil leaves, olive oil and no vinegar. Then would use as an on the go stuffing for pita. Sounds good to me."

MY REVIEW
salty1 User ID: 2260838 23091
Reviewed May. 16, 2011

"I substituted the peppers for yellow squash and zucchini, cut into thick pieces. I was too busy to mix the marinade, so I just poured a vinaigrette dressing over the veggies and sealed and grilled. I also substituted whole cherry tomatoes, instead of slicing. I would imagine you can use this recipe in the microwave without the foil pocket. Use a dish, cover and vent it for around 7 minutes."

MY REVIEW
Motorhomegal User ID: 2005041 15686
Reviewed May. 16, 2011

"Probably 15 - 20 minutes in a 375 ° oven.  Just play around with time.  Cooking on the grill, when something is tightly sealed in foil adds NO FLAVOR....it is ONLY a convenience."

MY REVIEW
crockpotqueen1 User ID: 5492700 21485
Reviewed May. 16, 2011

"PLEASE I DO HAVE A GRILL BUT IF THE WEATHER IS CRUMMY HOW LONG IN THE OVEN??????"

MY REVIEW
teresakay User ID: 4301062 46861
Reviewed Sep. 4, 2009

"Sounds yummy. I don't have a grill though. Would they taste as good in the oven?"

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