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Steak Topper
Vegetable Packet
Makes 4 Servings
*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
1Preheat grill to medium-high.
2Center onion slices on an 18"x24" sheet of Reynolds Wrap Heavy Duty Aluminum Foil.
3Combine peppers, mushrooms, garlic, basil, vinegar, olive oil, salt and pepper in a large bowl. Arrange vegetable mixture over onion slices in an even layer.
4Bring up foil sides. Double fold top and ends to seal, making one large foil packet, leaving room for heat circulation inside.
5Grill 15 to 20 minutes in covered grill.
  • 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