Just because Fall is upon us doesn’t mean it’s time to put away those BBQ’s just yet! This is a great dish to pair with any dish, and the left overs taste just as good!
Serves: 4 | Serving Size: 1 foil packet
Ingredients:
- 2 medium red potatoes – diced
- 2 small Yukon gold potatoes – diced
- 1 red pepper – diced
- 1 yellow pepper – diced
- 1 orange pepper – diced
- 1 medium zucchini – diced
- 1 medium sweet onion – diced
- 1 Tbs olive oil
- 2 tsp garlic – minced
- seasoning of your choice (I just sprinkle a little of whatever is in my pantry – oregano, tarragon, dill, ginger, basil, etc)
- Reynolds Wrappers – foil sheets – 8
Directions:
- Combine first 10 ingredients In a large bowl and toss until well coated.
- Lay 4 foil sheets out, divide vegetable mixture evenly onto each sheet.
- Cover each sheet with a top foil sheet and fold edges in to create a foil pack.
- Grill on medium/high heat on BBQ for 20 minutes or until potatoes are tender. Foil packets will be hot when done, handle with care. Enjoy!
Nutrition Information:
Per serving: Calories: 242; Total Fat: 5g; Sodium: 126mg; Total Carbohydrates: 45g; Dietary Fiber: 5g; Sugars: 10g; Protein: 6g
Nutrition Bonus: Potassium: 1245mg; Vitamin A: 45%; Vitamin C: 335%; Calcium: 5%; Iron: 11%
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