Foil-Baked Veggies

Yield: Makes 6 servings

Ingredients:

3 cups of fresh vegetables such as sliced peppers, onions, carrots, potatoes, sugar snap peas, mushrooms, zucchini, broccoli/cauliflower florets, etc.
1 Tablespoon olive oil
Fresh herbs (optional)
Salt and pepper to taste (optional)

Directions:

Wash hands with soap and water.
Toss together veggies with olive oil, salt, and pepper. Add a few springs of fresh herbs, such as rosemary and thyme, if desired.
Transfer veggies to individual pieces of heavy-duty aluminum foil, large enough to fold the ends and sides together tightly to seal.
To Bake: Preheat oven to 400°F. Arrange the foil packets on a cookie sheet, positioning the sheet just above the middle of the oven. Bake for approximately 20–30 minutes, turning once halfway through the cooking time.
To Grill: Grill over medium high heat about 15—20 minutes or about 8—10 minutes on high heat. Turn once.
Open carefully as steam will come out. Cut open foil packets with a sharp knife and carefully fold back the foil so the steam can escape. Serve directly from packet.
Store leftovers in a sealed container in the refrigerator for up to four days.

Notes:

Choose veggies for which a range of textures from tender-crisp to almost roasted are acceptable to you. This is easier than trying to open the foil packet and check their degree of tenderness.

Nutrition Information: