Grilled Vegetable Packets
Remember to bring vegetables for your next grilling party. These tasty, colorful packets will round out your menu and cleanup is a snap! Have packets prepared beforehand so they’re ready to go when you start your picnic.
Ingredients
- 2 small zucchini
- 2 small yellow squash
- 4 small red potatoes
- 1/2 red onion
- 1/2 red bell pepper
- 1/4 cup reduced fat Italian salad dressing
- Salt and pepper to taste
Instructions
- Heat grill to medium heat or 350 degrees.
- Wash and slice all vegetables.
- Toss in a large bowl. Add dressing and toss until all vegetables are coated.
- Tear 2 large square pieces of aluminum foil and place half of the vegetable mixture on each piece.
- Place an equal piece of foil over the top of the vegetable mixture and fold bottom piece with top sheet to form a packet.
- Place on heated grill for 20-30 minutes or until the potatoes are tender. If you don't have a grill, bake packets in the oven at 400 degrees for 20-30 minutes or until tender.
- Before you open the packets, poke holes in the foil with a fork, allowing steam to escape.
- Carefully open packets and empty onto serving plate or serve from foil packets.
Notes
Smart Shopping Tips
- Summer squash has a thin skin and is easily damaged, so handle with care. Store unwashed in a plastic bag in the refrigerator.
- Choose squash that is firm and without damaged skin. Avoid those that look shriveled.
- After mixing vegetables, make individual portion-size packets so serving is easy.
- Any combination of vegetables can be used. Try adding mushrooms, green beans, cauliflower or broccoli.
- Instead of salad dressing, add a drizzle of olive oil with fresh or dried herbs. Add a clove of crushed garlic.
- If you can only find a bag of red potatoes, use the rest to make oven “fries.” Cut into chunks, toss with vegetable oil and add a little Italian seasoning. Roast in the oven at 450 degrees for about a half hour, stirring halfway through.
