Grilled Italian Vegetables
Individual aluminum foil packets are a great way to customize meals and sides for even the pickiest eaters.
INGRIDIENT
DIRECTION
Step: 1
Preheat grill to medium-high.
Step: 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.
Step: 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.
Step: 4
Slide packets off of baking sheet onto preheated grill.
Step: 5
Grill 10 to 12 minutes on medium-high in covered grill.
Step: 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.
Step: 7
Transfer grilled vegetables to plates, and sprinkle with grated cheese, if desired.
NUTRITION FACT
Per Serving: 163 calories; protein 4.7g; carbohydrates 9.8g; fat 12.5g; cholesterol 7.7mg; sodium 214.9mg.
One of most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.
One make sure is also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do more often .
