Teriyaki Summer Vegetable Foil Packs

Name: Teriyaki Summer Vegetable Foil Packs
Prep time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 2 cups fresh baby carrots; 2 cups 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

4 Ratings

1 Reviews

Kitchen Tested

Prep 15 min
Total 35 min
Ingredients 6
Servings 4

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

By Pillsbury Kitchens

Updated May 7, 2015

Ingredients

2 cups fresh baby carrots
2 cups 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

Steps

1

Heat grill. Cut four 18x12-inch pieces of Reynolds Wrap® 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.