grilled veggie foil pack

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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of grilled veggie foil pack calories by ingredient


Introduction

i did mine in air fryer. could be done in oven microwave bigger pieces and carrots onions for a minute or so first i did mine in air fryer. could be done in oven microwave bigger pieces and carrots onions for a minute or so first
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

Tips

Vegetables can be cut and tossed in oil mixture, then covered and refrigerated up to 2 hours before placing in foil packs and grilling.


Directions

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.