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Italian Vegetable Foil Packs

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Italian Vegetable Foil Packs
  • Prep 15 min
  • Total 30 min
  • Servings 4
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Tomatoes, artichoke hearts and olives mingle inside tightly-wrapped foil packs, then get topped with tiny pearls of mozzarella, fresh basil and a drizzle of balsamic vinegar for what just might be the easiest side of summer.
by: Tablespoon Kitchens
Updated May 11, 2017

Ingredients

  • 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained and coarsely chopped
  • 1 medium red bell pepper, cut in 1-inch pieces
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced onion
  • 2 tablespoons pitted kalamata olives, halved
  • 2 cloves garlic, very finely chopped
  • 1 tablespoon capers, drained
  • 1 tablespoon honey
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup pearl-sized (1/2-inch) mozzarella cheese balls (from 8-oz package)
  • 2 tablespoons thinly sliced fresh basil leaves
  • Balsamic vinegar, if desired

Steps

  • 1
    Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • 2
    In large bowl, mix artichoke hearts, bell pepper, tomatoes, onion, olives, garlic, capers, honey and red pepper flakes. Divide evenly among sheets of foil.
  • 3
    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.
  • 4
    Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 4 to 6 minutes longer or until vegetables are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with mozzarella and basil. Drizzle with balsamic vinegar.
  • 5
    To make in oven, place packs on cookie sheet. Bake at 375°F 15 to 20 minutes or until vegetables are tender. Carefully fold back foil, and garnish with mozzarella and basil. Drizzle with balsamic vinegar.

Expert Tips

  • tip 1
    These foil packs also make a great appetizer. Just throw some sliced ciabatta or baguette on the grill beside them for fun do-it-yourself bruschetta.
  • tip 2
    For the prettiest presentation, cut tomatoes in half through the stem so it’s less noticeable.

Nutrition Information

150 Calories, 7g Total Fat, 7g Protein, 15g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
350mg
15%
Potassium
320mg
9%
Total Carbohydrate
15g
5%
Dietary Fiber
4g
18%
Sugars
8g
Protein
7g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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