Ashley and Whitney's Yellow Squash and Tomato Packet recipe

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Ingredients

4 sheets Reynolds Wrap® Heavy Duty Aluminum Foil
2 medium yellow squash, cut into 1/2-inch slices
2 large Roma tomatoes, cut into wedges
1 medium onion, chopped
4 tablespoons butter, melted
¼ cup chopped fresh basil
Salt and pepper to taste
¼ cup shredded Parmesan cheese

Nutrition Info

160.1 calories
carbohydrate: 8.2 g
cholesterol: 34.9 mg
fat: 13.3 g
fiber: 2.8 g
protein: 3.7 g
saturatedFat: 8.2 g
servingSize: -
sodium: 202 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F.

  2. Place 1/4 of vegetables in center of a sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Drizzle with butter, top with basil. Sprinkle with salt and pepper.

  3. Bring up sides of foil over vegetables, fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on baking sheet with 1-inch sides.

  4. Bake 15 to 18 minutes on the cookie sheet.

  5. Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape. Sprinkle 1 tablespoon Parmesan cheese over vegetables in each packet.

Recipe Yield

4 packets

Recipe Note

Yellow squash and Roma tomatoes with fresh basil are baked in foil packets for the flavors of summer--and easy clean up.

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