Grilled Marinated Vegetables Recipe

Grilled Marinated Vegetables

	Reynolds Wrap® Heavy Duty Aluminum Foil
1	small green bell pepper, cut in thin strips
1	small red or yellow bell pepper, cut in thin strips
1	small red onion, thinly sliced
1	package (8 oz.) fresh baby portobello mushrooms, halved
2	tablespoons chopped fresh basil OR 1 tablespoon chopped fresh rosemary
3	tablespoons balsamic vinegar
2	tablespoons olive oil
2	cloves garlic, minced
	Salt and black pepper to taste

PREHEAT grill to medium-high (400° to 450°F).

COMBINE vegetables, basil, vinegar, oil, garlic, salt and pepper in a large bowl; marinate at room temperature 15 to 20 minutes. Place vegetables in an even layer in a Reynolds Foil Do-It-Yourself (DIY)* Grill Pan (to make a pan, see tip below). Slide pan onto grill rack.

GRILL 8 to 10 minutes in covered grill, turning frequently, until vegetables are crisp-tender. Slide foil pan from grill onto a cookie sheet.

*REYNOLDS KITCHENS TIP: To make a Reynolds Foil Do-It-Yourself (DIY) Grill Pan, stack two sheets of Reynolds Wrap® Heavy Duty Aluminum Foil. Flip a 13x9x2-inch pan upside down. Press sheets of foil around pan. Remove foil from pan and crimp ends. Place DIY Grill Pan on a tray to transport to and from the grill.

Number of Servings: 4

Nutrition Information:
(Per Serving)
calories     102

grams fat     7

% calories from fat     57

milligrams sodium     6

grams carbohydrates     10

grams fiber     3

grams protein     2