Italian Vegetable Foil Packs

Name: Italian Vegetable Foil Packs
Prep time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
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

Save Recipe

Prep 15 min
Total 30 min
Servings 4

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

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

*Percent Daily Values are based on a 2,000 calorie diet.