This recipe is copied from the July/August 2015 Edition of Diabetes Forecast. Pair these vegetables with a grilled lean protein of choice and enjoy this summer time meal!
Garlic-Vegetable Foil Purses
Ingredients
| Aluminum foil | ||
| 1 | med. | zucchini, sliced into 1/2-inch rounds |
| 1 | med. | yellow squash, sliced into 1/2-inch rounds |
| 1 | med. | red bell pepper, sliced into 1/2-inch strips |
| 1 | med. | yellow bell pepper, sliced into 1/2-inch strips |
| 1 | large | carrot, peeled, cut diagonally into 1/4-inch slices |
| 1/4 | cup | olive oil |
| 1/2 | tsp. | kosher salt |
| 1/2 | tsp. | freshly ground black pepper |
| 1/4 | tsp. | crushed red pepper flakes |
| 6 | fresh rosemary sprigs | |
| 6 | garlic cloves, peeled and crushed |
Directions
- Tear heavy-duty aluminum foil into 6 sheets, each 12 by 18 inches. Preheat an outdoor grill to medium.
- In a bowl, combine all of the ingredients except the rosemary and garlic. Divide the vegetables among the foil pieces, placing the mixture in the center of the foil. Top each pile of vegetables with a rosemary sprig and a garlic clove. Bring the long ends of the foil together and crimp to seal. Fold and crimp the sides to make a sealed packet.
- Add the packets to the grill, close the grill cover, and grill for 20 minutes, flipping the packets once. Remove the packets from the grill and serve. Be careful when opening the packets; the steam will be hot.
*Nutrition Facts can be found by clicking the original link above
Katherine Horner, MS, RD, LD, NASM-CPT, CES
Surgical Weight Loss Dietitian & Exercise Specialist
