
Steak Topper
Vegetable Packet
Makes 4 ServingsIngredients
* | 4 red onion slices |
* | 1 medium red bell pepper, cut in thin strips |
* | 1 medium yellow bell pepper, cut in thin strips |
* | 8-ounce package fresh baby portobello mushrooms, halved |
* | 2 cloves garlic, minced |
* | 2 tablespoons chopped fresh basil |
* | 1 tablespoon balsamic vinegar |
* | 1 tablespoon olive oil |
* | Salt and black pepper to taste |
Instructions
1 | Preheat grill to medium-high. |
2 | Center onion slices on an 18"x24" sheet of Reynolds Wrap Heavy Duty Aluminum Foil. |
3 | Combine peppers, mushrooms, garlic, basil, vinegar, olive oil, salt and pepper in a large bowl. Arrange vegetable mixture over onion slices in an even layer. |
4 | Bring up foil sides. Double fold top and ends to seal, making one large foil packet, leaving room for heat circulation inside. |
5 | Grill 15 to 20 minutes in covered grill. |
Notes
REYNOLDS KITCHENS TIP: Some vegetables need a little extra water to steam them to perfection. Just add a few ice cubes! The foil holds in the heat while the ice cubes melt, providing just enough moisture to cook the vegetables until crisp-tender.Source
Recipe courtesy of Reynolds Kitchens