Tuscan Vegetable Packets

By Hklbrries

Each packet holds two servings.

Ingredients

• 1 (8 ounce) can artichoke hearts, drained and cut into 1-inch pieces
• 3 medium zucchini, cut into 1/4-inch rounds
• 4 cups baby spinach leaves, washed
• 2 plum tomatoes, cut into 1/4-inch slices
• 4 ounces button mushrooms, stems trimmed, cut into 1/4-inch slices
• 4 cloves garlic, finely chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

At home: In a medium bowl, gently toss together the artichoke hearts, zucchini, spinach, tomatoes, mushrooms and garlic with the olive oil and salt.

Lay two 16-inch lengths of aluminum foil on a work surface.

Arrange half the vegetables on each length of foil. Divide the Parmesan evenly over both mounds of vegetables.

Bring the ends of the foil together and fold them tightly several times. Then fold up the sides to make a neat, sealed package.

At the tailgate: Prepare coals for a medium-hot fire. When coals are ready, place the packets on the rack and cook for 14 minutes.

Open packets carefully to avoide the escaping steam, and serve.