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Teriyaki Summer Vegetable Packets

Colorful veggies self-baste and glaze in individual foil packs.

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  • prep time 15 min
  • total time 35 min
  • ingredients 6
  • servings 4
 

Ingredients

2
cups fresh baby carrots
2
cups Green Giant® SELECT® frozen sugar snap peas
1
red bell pepper, cut into 8 lengthwise wedges
1/4
cup purchased teriyaki baste and glaze
1/8
teaspoon ginger
1/4
cup chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat grill. Cut four 18x12-inch pieces of heavy-duty foil. Place carrots, sugar snap peas and bell pepper in center of each piece of foil.
  • 2 In small bowl, combine teriyaki baste and glaze and ginger; mix well. Drizzle mixture over vegetables. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
  • 3 When ready to grill, place packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until vegetables are crisp-tender.
  • 4 To serve, open packets carefully to allow steam to escape. Sprinkle each with cilantro.
  • 1 Heat grill. Cut four 18x12-inch pieces of heavy-duty foil. Place carrots, sugar snap peas and bell pepper in center of each piece of foil.
  • 2 In small bowl, combine teriyaki baste and glaze and ginger; mix well. Drizzle mixture over vegetables. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
  • 3 When ready to grill, place packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until vegetables are crisp-tender.
  • 4 To serve, open packets carefully to allow steam to escape. Sprinkle each with cilantro.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
80
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
430mg
430%;
Total Carbohydrate
17g
17%
(Dietary Fiber
4g
4%
  Sugars
11g
11%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
350%;
Vitamin C
50%;
Calcium
8%;
Iron
8%;
Exchanges:
1 Fruit; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.