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Teriyaki Summer Vegetable Foil Packs

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Teriyaki Summer Vegetable Foil Packs
  • Prep 15 min
  • Total 35 min
  • Ingredients 6
  • Servings 4
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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.

Nutrition Information

80 Calories, 0g Total Fat, 3g Protein, 17g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
80
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
430mg
18%
Total Carbohydrate
17g
6%
Dietary Fiber
4g
16%
Sugars
11g
Protein
3g
% Daily Value*:
Vitamin A
350%
350%
Vitamin C
50%
50%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Fruit; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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