roasted veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Peppers, sweet, red, raw, sliced, .5 cup Green Peppers (bell peppers), 0.5 cup, chopped Onions, raw, .5 cup, chopped *Summer Squash, .5 cup, sliced Zucchini, .5 cup, sliced Red Potato, I used a small one and it smaller than the other veggies*Extra Light Olive Oil, .5 tbsp Asparagus, fresh, 10 spear, medium (5-1/4" to 7" long) Kirkland Roasted Garlic and Sea Salt, 0.25 tsp basil leaf
mix all veggies, lay flat on reynolds wrap
drizzle with olive oil and grind sea salt over them
use your hands to mix them up, lay a fresh basil leaf over them and then make grilling pouches with the reynolds wrap
make sure the pouches are completely sealed and them place in coals of grill or on grilling rack
we used this as our actual main part of dinner with a small piece of grilled chicken
depending on your grill the time could vary
Number of Servings: 2
Recipe submitted by SparkPeople user FROGGY1013.
drizzle with olive oil and grind sea salt over them
use your hands to mix them up, lay a fresh basil leaf over them and then make grilling pouches with the reynolds wrap
make sure the pouches are completely sealed and them place in coals of grill or on grilling rack
we used this as our actual main part of dinner with a small piece of grilled chicken
depending on your grill the time could vary
Number of Servings: 2
Recipe submitted by SparkPeople user FROGGY1013.
Nutritional Info Amount Per Serving
- Calories: 113.2
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 147.8 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 4.8 g
- Protein: 4.1 g