|
1
|
sheet (18x24-inches)
Reynolds Wrap® Aluminum Foil
|
|
2 1/2
|
cups cauliflowerettes
|
|
2 1/2
|
cups broccoli florets
|
|
1
|
cup peeled baby carrots
|
|
|
Salt and pepper
|
|
2
|
tablespoons olive oil
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|
2
|
cloves garlic, minced
|
|
1
|
teaspoon dried oregano or basil
|
|
2
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ice cubes
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|
|
Balsamic vinegar
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PREHEAT oven
to 450°F or grill to medium-high.
CENTER
cauliflowerettes, broccoli and carrots on sheet of Reynolds Wrap
Aluminum Foil. Sprinkle with salt and
pepper. Combine olive oil, garlic and
oregano; pour over vegetables. Top with
ice cubes.
BRING up
foil sides. Double fold top and ends to
seal making one large packet, leaving room for heat circulation inside.
BAKE 25 to
30 minutes on a cookie sheet in oven OR GRILL
9 to 11 minutes in covered grill. Sprinkle with balsamic vinegar just before serving./span
Number of Servings: 4
Nutrition Information:
(Per Serving)
| calories | | 110 |
| grams fat | | 7 |
| % calories from fat | | 64 |
| milligrams cholesterol | | 0 |
| milligrams sodium | | 350 |
| grams carbohydrates | | 11 |
| grams fiber | | 4 |
| grams protein | | 4 |
| grams sugar | | 5 |
