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Grilled Summer Veggie Foil Pack

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Grilled Summer Veggie Foil Pack
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Blogger Sarah W. Caron from Sarah's Cucina Bella combines a favorite Mexican dish with delicious St. Patrick’s Day leftovers.

Ingredients

1
lb fresh green beans, ends trimmed, cut into thirds
8
oz red potatoes, quartered, sliced
1
yellow summer squash, cut into 1/4-inch-thick slices
1
shallot, sliced
3
cloves garlic, finely chopped
1
tablespoon extra-virgin olive oil
Salt and pepper to taste

Directions

  • 1 Heat gas or charcoal grill.
  • 2 In large bowl, stir together all ingredients. Cut 24-inch-long sheet of heavy-duty foil. Onto center of foil, pour vegetable mixture. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 3 Place foil packet on grill over medium heat. Cook about 25 minutes, turning once, until potatoes are tender.
Tips  

Be very careful opening the packet. Hot steam will escape fast.

To double this recipe, make a second packet.

Nutrition Information 
No nutrition information available for this recipe
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