- 15 mins
- 30 mins
Ingredients
- 1 1 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained and coarsely chopped
- 1 1 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained and coarsely chopped
- 1 1 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained and coarsely chopped
- 1 1 1-inch medium red bell pepper, cut in 1-inch pieces
- 1 1 1-inch medium red bell pepper, cut in 1-inch pieces
- 1 1 1-inch medium red bell pepper, cut in 1-inch pieces
- 1 1 1 cup cherry tomatoes, halved
- 1 1 1 cup cherry tomatoes, halved
- 1 1 1 cup cherry tomatoes, halved
- 1/2 1/2 1/2 cup diced onion
- 1/2 1/2 1/2 cup diced onion
- 1/2 1/2 1/2 cup diced onion
- 2 2 2 tablespoons pitted kalamata olives, halved
- 2 2 2 tablespoons pitted kalamata olives, halved
- 2 2 2 tablespoons pitted kalamata olives, halved
- 2 2 2 cloves garlic, very finely chopped
- 2 2 2 cloves garlic, very finely chopped
- 2 2 2 cloves garlic, very finely chopped
- 1 1 1 tablespoon capers, drained
- 1 1 1 tablespoon capers, drained
- 1 1 1 tablespoon capers, drained
- 1 1 1 tablespoon honey
- 1 1 1 tablespoon honey
- 1 1 1 tablespoon honey
- 1/4 1/4 1/4 teaspoon crushed red pepper flakes
- 1/4 1/4 1/4 teaspoon crushed red pepper flakes
- 1/4 1/4 1/4 teaspoon crushed red pepper flakes
- 3/4 3/4 8-oz cup pearl-sized (1/2-inch) mozzarella cheese balls (from 8-oz package)
- 3/4 3/4 8-oz cup pearl-sized (1/2-inch) mozzarella cheese balls (from 8-oz package)
- 3/4 3/4 8-oz cup pearl-sized (1/2-inch) mozzarella cheese balls (from 8-oz package)
- 2 2 2 tablespoons thinly sliced fresh basil leaves
- 2 2 2 tablespoons thinly sliced fresh basil leaves
- 2 2 2 tablespoons thinly sliced fresh basil leaves
- Balsamic vinegar, if desired
- Balsamic vinegar, if desired
- Balsamic vinegar, if desired
Preparation
Step 1
1 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
2 In large bowl, mix artichoke hearts, bell pepper, tomatoes, onion, olives, garlic, capers, honey and red pepper flakes. Divide evenly among sheets of foil.
3 Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
4 Place packs on grill over medium heat. Cover grill; cook 6 minutes. Rotate packs 1/2 turn; cook 4 to 6 minutes longer or until vegetables are tender. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with mozzarella and basil. Drizzle with balsamic vinegar.
5 To make in oven, place packs on cookie sheet. Bake at 375°F 15 to 20 minutes or until vegetables are tender. Carefully fold back foil, and garnish with mozzarella and basil. Drizzle with balsamic vinegar.