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Foil-Pack Vegetables

These grill-friendly veggies make it a cinch to offer a healthful variety of produce in one dish. Their robust flavors play off each other beautifully.—Genise Krause, Sturgeon Bay, Wisconsin
  • Total Time
    Prep: 15 min. Grill: 20 min.
  • Makes
    7 servings


  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1/2 large sweet onion, cut into 1-inch pieces
  • 1 cup whole fresh mushrooms, halved
  • 1 medium sweet yellow pepper, cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 cup cherry tomatoes
  • 1/3 cup Greek vinaigrette
  • 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano


  • In a large bowl, combine all of the ingredients. Place mixture on a double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 18-22 minutes or until tender, turning once.
  • Open foil carefully to allow steam to escape.
Nutrition Facts
3/4 cup: 71 calories, 4g fat (1g saturated fat), 0 cholesterol, 130mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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