grilled veggie foil pack
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1.5 cup chinese eggplant (2/3 cup of egg plant) (by SEESHELLA) .5 cup, chopped Sweet peppers (bell) 1 cup, sliced Zucchini .75 cup, chopped Onions, raw .75 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 1.5 serving Bolthouse Farms Baby-Cut Carrots (8 carrots) 2 tbsp Extra Virgin Olive Oil 0.5 tsp Fresh Ground Black Pepper (by BOWENFB50) 2 oz Feta Cheese
Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.In large bowl, mix olive oil,Italian seasoning, salt Add 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.
Serving Size: 3 1 cup srvings
Number of Servings: 3
Recipe submitted by SparkPeople user SIMBASMOM1.
Serving Size: 3 1 cup srvings
Number of Servings: 3
Recipe submitted by SparkPeople user SIMBASMOM1.
Nutritional Info Amount Per Serving
- Calories: 200.5
- Total Fat: 13.6 g
- Cholesterol: 16.8 mg
- Sodium: 249.7 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 4.9 g
- Protein: 5.3 g
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