Vegetable Pockets

Vegetable Pockets

A fun way to present veggies at your table, barbecue, or camping trip!

Rating:

4 stars 4 stars 4 stars 4 stars (12 ratings made) Rate
Serves: 6 person(s) Change

Preparation Time: 35 mins
Cooking Time: 30 mins

Yield: 6 x approx. 1-1/4 cup servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe Dairy-Free Recipe Gluten-Free Recipe

Ingredients Convert to Imperial

  • 3 cup chunks of fresh tomatoes
  • 2 cup peeled 1-inch chunks eggplant
  • 1 cup 1-inch chunks red or green bell pepper
  • 2 cup half-inch slices zucchini
  • 1/2 tsp garlic powder *
  • 1 1/2 tsp dried oregano
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 3 Tbsp olive or canola oil

Directions:

Cut 6 pieces of heavy-duty foil into about 12-inch square. Divide tomatoes, eggplant, bell pepper, and zucchini evenly in center of each piece.

Sprinkle with garlic, oregano, salt, and pepper. Drizzle with oil. Wrap vegetables in their foil packets, folding edges to seal. Place on preheated grill and cook for about 30 minutes, turning occasionally.

Tips:

* Please carefully check the ingredients of this product to ensure it contains no gluten, if a gluten-free recipe required.