Foil-Packed Veggies

7 35 95
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 4
Foil-Packed Veggies
Health Highlights
For BBQ Season!


1 medium pepper(s) Red bell pepper (cut into 1/2-inch strips)
1 medium Yellow onion (cut into 1/2-inch wedges)
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 Garlic powder
1/4 tsp Sea Salt


1. Preheat barbecue to medium-high.

2. Cut four 12-in.-square pieces of foil.

3. Divide pepper, onion, zucchini and peas among foil squares. Drizzle with oil, then sprinkle with garlic powder and sea salt. 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.


Nutrition Facts

Per Portion

Calories 95
Calories from fat 64
Calories from saturated fat 9.1
Total Fat 7.1 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.0 g
Cholesterol 0
Sodium 153 mg
Potassium 289 mg
Total Carbohydrate 7.1 g
Dietary Fiber 1.8 g
Sugars 4.2 g
Protein 1.5 g

Dietary servings

Per Portion

Vegetables 1.9

Energy sources


Meal Type(s)