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Italian Vegetable Foil Packs

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Italian Vegetable Foil Packs
  • Prep 15 min
  • Total 30 min
  • Servings 4
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Tomatoes, artichoke hearts and olives mingle inside tightly-wrapped foil packs, then get topped with tiny pearls of mozzarella, fresh basil and a drizzle of balsamic vinegar for what just might be the easiest side of summer. Recipe by Tablespoon.com.
Apr 3, 2018

Ingredients

  • 1 jar (170 mL) marinated artichoke hearts, drained and coarsely chopped
  • 1 medium red bell pepper, cut in 1-inch pieces
  • 1 cup cherry tomatoes, halved
  • 1/2 cup diced onion
  • 2 tablespoons pitted kalamata olives, halved
  • 2 cloves garlic, very finely chopped
  • 1 tablespoon capers, drained
  • 1 tablespoon honey
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup pearl-sized (1/2-inch) bocconcini cheese balls (from 200 g container)
  • 2 tablespoons thinly sliced fresh basil leaves
  • Balsamic vinegar, if desired

Steps

  • 1
    Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • 2
    In large bowl, mix artichoke hearts, bell pepper, tomatoes, onion, olives, garlic, capers, honey and red pepper flakes. Divide evenly among sheets of foil.
  • 3
    Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 4
    Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 4 to 6 minutes longer or until vegetables are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with mozzarella and basil. Drizzle with balsamic vinegar.
  • 5
    To make in oven, place packs on cookie sheet. Bake at 375°F 15 to 20 minutes or until vegetables are tender. Carefully fold back foil, and garnish with mozzarella and basil. Drizzle with balsamic vinegar.

Expert Tips

  • Tip 1
    These foil packs also make a great appetizer. Just throw some sliced ciabatta or baguette on the grill beside them for fun do-it-yourself bruschetta.
  • Tip 2
    For the prettiest presentation, cut tomatoes in half through the stem so it’s less noticeable.

Nutrition Information

150 Calories, 7g Total Fat, 7g Protein, 15g Total Carbs

Nutrition Facts

Serving Size: 4
Calories
150
Total Fat
7g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
20mg
Sodium
350mg
Total Carbs
15g
Dietary Fiber
4g
Protein
7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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