GRILLED ITALIAN VEGETABLES

Grilled Italian Vegetables image

Individual aluminum foil packets are a great way to customize meals and sides for even the pickiest eaters.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 10m

Yield 4

Number Of Ingredients 13

Ingredients

2 (18 x 18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil
1 medium red bell pepper, cut into strips
1 medium zucchini, thinly sliced
1 small red onion, thinly sliced
8 small whole mushrooms
3 Roma tomatoes, sliced 1/2-inch thick
3 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried basil leaves
½ teaspoon seasoned salt
¼ teaspoon dried thyme leaves
¼ cup grated Romano or Parmesan cheese

Steps:

Preheat grill to medium-high.
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.
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.
Slide packets off of baking sheet onto preheated grill.
Grill 10 to 12 minutes on medium-high in covered grill.
Slide packets off of grill onto baking sheet. Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape.
Transfer grilled vegetables to plates, and sprinkle with grated cheese, if desired.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 9.8 g, Cholesterol 7.7 mg, Fat 12.5 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 2.7 g, Sodium 214.9 mg, Sugar 4.7 g

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