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Italian Vegetable Foil Packs

Italian Vegetable Foil Packs
  • Prep 15 min
  • Total 30 min
  • Servings 4
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
April 3, 2018


  • 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


  • 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.

  • 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.
  • For the prettiest presentation, cut tomatoes in half through the stem so it’s less noticeable.

Nutrition Facts

Serving Size: 4
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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