Looking to keep your meals quick but healthy while on the road or camping? This grilled veggies in foil recipe is great for cooking over an open fire or throwing onto the grill.
Total time: 25 minutes
Servicing size: 6
Nutritional profile: egg-free, gluten-free, vegetarian, nut-free, soy-free
Ingredients:
- 1 pound asparagus, trimmed and diagonally cut into 2-inch pieces
- 1 pound sweet mini peppers, stemmed, seeded, and halved lengthwise
- 2 medium zucchini, diagonally cut into 1/2 inch half-moons
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoons unsalted butter, softened
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh chives
Directions:
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Toss asparagus, mini peppers, zucchini, oil, garlic, salt, and pepper into a large bowl until evenly coated. Divide the mixture evenly among 6 sheets of foil. Working with 1 foil sheet at a time, bring up 2 sides of the foil to meet in the center. Create a tight 1/2-inch fold to seal. Fold over 1 more time, making sure to leave space in the packet between the vegetables and the foil. Fold the other sides of the foil in, creating a sealed foil rectangle.
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Place the foil packets, sealed-side up, on the grill rack; grill, covered, for 4 minutes. Flip the packets; grill until the vegetables are tender, about 4 minutes more. Remove from the grill.
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Stir butter, parsley, and chives together in a small bowl. Carefully open the foil packets. Place 1 teaspoon butter mixture in each packet; reseal the packets and let stand until the butter melts, about 1 minute.
Recipe source: http://www.eatingwell.com/recipe/279523/grilled-vegetables-in-foil/