gRiLLed VegetabLe packets With sage

By blum099

1PointsPlusTMVALUESPERSERVInG | 4SERVInGS
We like the idea of completing your entire meal on the grill. These foil packets steam next to your meat, chicken or fish, yielding tender, well-seasoned vegetables.

Ingredients

• 2 sprays olive oil cooking spray
• 3 medium summer squash, yellow, sliced 1/4-inch thick on the diagonal
• 4 small shallots, thinly sliced on the diagonal
• 12 medium cherry tomatoes, ripe, firm
• 1/4 tsp table salt
• 1/8 tsp black pepper, or to taste
• 1 Tbsp fresh sage, about 4 large leaves
• 4 tsp balsamic vinegar

Details

Servings 4
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

1. Preheat grill to medium. Cut four 12-inch square sheets of heavy-duty aluminum foil; lightly coat each with cooking spray.
2. Place squash, shallots and tomatoes in a medium bowl. Add salt and pepper; toss to coat. Place 1/4 of vegetable mixture on each sheet of foil. Top each packet with a sage leaf; sprinkle with vinegar.
3. Fold top and bottom of foil sheets to center; fold in edges. Do not press down; leave space for steam to build up.
4. Grill packets until shallots and squash are fork tender, about 10 to 15 minutes. (To test for doneness, carefully open one packet and pierce squash with the tip of a knife. If the knife comes out easily, the vegetables are done.)
5. Remove packets from heat. Carefully open packets (make sure to keep face away from escaping steam) and gently mix vegetables with packet juices. Yields 1 packet per serving. serving. NOTES: You can swap rosemary or thyme sprigs for the sage, if you prefer.