Grilled Italian Vegetables recipe

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Ingredients

2 (18 x 18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil
1 medium red bell pepper, cut into strips
1 medium zucchini, thinly sliced
1 small red onion, thinly sliced
8 small whole mushrooms
3 Roma tomatoes, sliced 1/2-inch thick
3 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried basil leaves
½ teaspoon seasoned salt
¼ teaspoon dried thyme leaves
¼ cup grated Romano or Parmesan cheese

Nutrition Info

162.8 calories
carbohydrate: 9.8 g
cholesterol: 7.7 mg
fat: 12.5 g
fiber: 2.4 g
protein: 4.7 g
saturatedFat: 2.7 g
servingSize: -
sodium: 214.9 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat grill to medium-high.

  2. Place 1/2 of vegetables in center of one sheet of Reynolds Wrap® Heavy Duty Aluminum Foil, repeat with remaining vegetables on 2 sheet of foil. Combine garlic, oil, lemon juice, basil, seasoned salt and thyme in small bowl, drizzle over vegetables.

  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 two packets. Place packets on baking sheet with 1-inch sides.

  4. Slide packets off of baking sheet onto preheated grill.

  5. Grill 10 to 12 minutes on medium-high in covered grill.

  6. Slide packets off of grill onto baking sheet. Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape.

  7. Transfer grilled vegetables to plates, and sprinkle with grated cheese, if desired.

Recipe Yield

4 servings

Recipe Note

Individual aluminum foil packets are a great way to customize meals and sides for even the pickiest eaters.

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