Summer Vegetable Foil Packs
Ingredients
The vegetables and beans
-
2
ears
corn
-
2
medium
russet potatoes
-
1
medium
red bell pepper
-
1
medium
zucchini
-
½
medium
sweet onion
-
1
cup
cooked white kidney (cannellini) beans
-
4
cloves
garlic
The seasoning and oil
-
½
medium
lemon (juice)
-
2
tablespoons
olive oil
-
2
tablespoons
smoked paprika
-
2
tablespoons
nutritional yeast
-
to taste
salt
-
to taste
pepper
For serving
-
to taste
fresh herbs (cilantro, basil, and/or parsley)
-
additional
tablespoons
olive oil
Instructions
- Preheat the grill to medium heat and lay two pieces of aluminum foil on a flat surface.
- Toss together corn, potatoes, pepper, zucchini, onion, beans, garlic, lemon juice, oil, paprika, nutritional yeast, salt, and pepper.
- Divide the mixture in half and spoon onto the center of each piece of foil.
- Wrap the foil around the contents to create packets and place them on the grill.
- Cook until the potatoes are tender, about 35-45 minutes.
- Remove the foil packs from the grill and let them cool slightly before unwrapping.
- Sprinkle with fresh herbs and drizzle with more oil before serving.
Nutrition Facts (estimated)
Servings
2
Calories
300
Total fat
12g
Total carbohydrates
40g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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