Pinterest

131
Print

220
Save

69
Facebook

3
Email

15

Italian Vegetable Foil Packs

Prep 15 min
Total 30 min
Servings 4

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. MORE+ LESS-

By Tablespoon Kitchens

May 11, 2017

Ingredients

jar (6 oz) Progresso™ marinated artichoke hearts, drained and coarsely chopped

medium red bell pepper, cut in 1-inch pieces

cup cherry tomatoes, halved

1/2

cup diced onion

tablespoons pitted kalamata olives, halved

cloves garlic, very finely chopped

tablespoon capers, drained

tablespoon honey

1/4

teaspoon crushed red pepper flakes

3/4

cup pearl-sized (1/2-inch) mozzarella cheese balls (from 8-oz package)

tablespoons thinly sliced fresh basil leaves

Balsamic vinegar, if desired

Steps

Hide Images

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.

Jump to Video

Expert Tips

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.
For the prettiest presentation, cut tomatoes in half through the stem so it’s less noticeable.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 150
Calories from Fat: 60

% Daily Value

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;