Grilled Vegetable Packets

Enjoy the taste of summer grilling all year long with these simple veggie packets that can also be baked in the oven!

Preparation Time: 30 minutes
2 small zucchinis, diced 2 small summer squash, sliced 4 small red potatoes, scrubbed well and sliced ½ medium red onion, sliced ½ medium bell pepper, seeded and sliced ¼ cup Italian dressing, low-fat Salt and pepper to taste
Heat grill to meduim heat or 350° F (or heat oven to 400°). Wash vegetables and slice. Toss in large bowl. Add dressing and toss until vegetables are coated. Tear 2 large squares of alluminum foil and place half of the vegetable mixture on each piece. Place an equal piece of foil over the top of the vegetable mixture and fold bottom piece with top sheet to form a packet. Place on heated grill for 15-20 minutes or until potatoes are tender. Before you open the packets, poke holes in the foil with a fork (be very careful opening the foil as the steam will be very hot and could burn you!). Empty vegetables onto serving plates or serve from foil packets.
Serves: 5
1 ¾ Cups of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 130 Total Fat: 1g Saturated Fat: 0g % of Calories from Fat: 7% % Calories from Sat Fat: 0%		Protein: 4g Carbohydrates: 27g Cholesterol: 0mg Dietary Fiber: 3g Sodium: 105mg
Each serving provides: An excellent source of vitamins B6 and C, and potassium, and a good source of fiber, vitamins A, B2 and B3, folate, copper, magnesium, manganese, and phosphorous.

Recipe courtesy of the Connecticut Food Policy Council.
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