Cooked Vegetable Medley

Name: Cooked Vegetable Medley Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 3 Tbsp - Olive Oil; 2 c. - Zucchini sliced; 2 c. - Summer Squash sliced; 2 c. - Bell Peppers (Green Red Yellow Orange) coarsley chopped; 1 c. - Carrots strips or sliced; 1 c. - Apples coarsley chopped (optional); The beauty of a vegetable medley is that you can add everything you like and not as much of the things that you don't care much for. When I added apple to my medley my kids didn't understand but after they tried it they said it really gave it a different taste. Some people may not care for it though... and that's fine! It's all about personalizing it to your tastes.; After chopping slicing and preparing the variety of vegetables place all items inside a foil baking bag. If you do not have any use a few sheets of foil (double line it) to make a pack for the vegetables. Keep in mind the the veggie pack needs to be durable enough to withstand turning and the direct fire of the grill oven or campfire. Fold in edges where needed.; I used to cook these in butter and of course my kids loved them but as we turn the healthier cheek we cook them in olive oil and from time to time we'll sprinkle with a dash of parmesian cheese just for fun.

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 8

Ingredients

3 Tbsp - Olive Oil2 c. - Zucchini, sliced2 c. - Summer Squash, sliced2 c. - Bell Peppers (Green, Red, Yellow, Orange), coarsley chopped1 c. - Carrots, strips or sliced1 c. - Apples, coarsley chopped (optional)The beauty of a vegetable medley is that you can add everything you like and not as much of the things that you don't care much for. When I added apple to my medley, my kids didn't understand, but after they tried it, they said it really gave it a different taste. Some people may not care for it though... and that's fine! It's all about personalizing it to your tastes.After chopping, slicing and preparing the variety of vegetables, place all items inside a foil baking bag. If you do not have any, use a few sheets of foil (double line it) to make a pack for the vegetables. Keep in mind the the veggie pack needs to be durable enough to withstand turning and the direct fire of the grill, oven or campfire. Fold in edges where needed.I used to cook these in butter and of course, my kids loved them, but as we turn the healthier cheek, we cook them in olive oil and from time to time, we'll sprinkle with a dash of parmesian cheese just for fun.

Directions

Once the veggie pack has been assembled, place in the oven (at 400), on the grill, or in the campfire. Cook for about 20-30 minutes. Once the pack has been removed from the heat, place it on a cookie sheet and carefully cut a slit in the pack to release steam and expose the veggies. Check to make certain that the vegetables have been cooked to your liking. If more time is needed, return them to the heat and just leave the foil pack open.

Enjoy!

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user ARIZONASHELL.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 81.5
Total Fat: 5.7 g
Cholesterol: 0.0 mg
Sodium: 12.9 mg
Total Carbs: 8.9 g
Dietary Fiber: 2.2 g
Protein: 1.1 g

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