Herbed Vegetable Packet
Contributed by: NAPSA
(NAPSA) - Is there an easy way to prepare fresh vegetables on the grill?
A. We have two favorite ways to grill veggies. Packet cooking offers great results. Put your vegetables and spices in Reynolds Wrap(r) Heavy Duty Foil, form a packet and place on the grill. This method cooks them crisp-tender, while locking in flavor. For grill-roasted vegetables, simply place a sheet of heavy duty foil on the grill. The "foil liner" prevents vegetables from falling through and maintains great grilled flavor. Cleanup's a snap, for both.
- 1 sheet (18x24-inches) Reynolds Wrap(r) Heavy Duty Aluminum Foil
- 4 cups broccoli florets
- 1 1/2 cups peeled baby carrots
- 1 medium yellow squash, sliced
- 1 small onion, thinly sliced
- 1 teaspoon dried basil
- 1 teaspoon garlic salt
- *2 tablespoons butter or margarine, cut in pieces
- 2 ice cubes
*Substitute 2 tablespoons olive oil for butter or margarine, if desired.
Preheat oven to 450 F OR grill to medium-high.
Center vegetables on sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Sprinkle with seasonings. Top with butter and ice cubes.
Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
Bake 20 to 25 minutes on a cookie sheet in oven or grill 12 to 16 minutes in covered grill.
Reynolds Kitchens Tip:
A few ice cubes are an easy way to provide the water needed for cooking this packet. As the foil packet heats, it holds in the moisture from the melted ice cubes so the vegetables cook to crisp-tender perfection.
Serving Size: Makes 6 Servings