| 8 | 35 | 422 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 4 |
| 567 gm | Ground Beef, 90% lean |
| 1 medium pepper(s) | Red bell pepper (cut into 1/2-inch strips) |
| 1 medium | Zucchini (cut into 1/2-inch coins) |
| 1 cup whole | Sugar snap peas (trimmed) |
| 2 tbsp | Extra virgin olive oil |
| 1/2 tsp | Black pepper |
| 1/2 tsp | Sea Salt |
| 2 potato medium | White potato (chop into small chunks) |
1. Preheat barbecue to medium-high.
2. Cut four 12-in.-square pieces of foil.
3. Divide veggies and ground beef among foil squares. Drizzle with oil, then sprinkle with seasonings. Toss to coat. Close and crimp foil very loosely over vegetables, creating a packet.
4. Barbecue foil packets, lid closed, flipping halfway through, until vegetables are tender-crisp, 5 to 7 minutes.
5. Remove packets and let stand 2 min before opening.
Enjoy!
| Vegetables | 3.0 |
