Recipe: Steak Topper Vegetable Packet

Steak Topper Vegetable Packet

1 sheet (18x24-inches) Reynolds Wrap Heavy Duty Aluminum Foil
4 red onion slices (or any other onion)
1 medium red bell pepper, cut in thin strips
1 medium yellow bell pepper, cut in thin strips
1 package (8 oz.) 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

PREHEAT grill to medium-high OR oven to 450 F.

CENTER onion slices on sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Combine peppers, onion, mushrooms, garlic, basil, vinegar, olive oil, salt and pepper in a large bowl. Arrange vegetable mixture over onions in an even layer.

BRING up foil sides. Double fold top and ends to form one large foil packet, leaving room for heat circulation inside.

GRILL 15 to 20 minutes in covered grill OR BAKE 20 to 25 minutes on cookie sheet in oven.

Number of Servings: 4
adapted from Source: Reynolds Kitchens

Nutrition Information:
(Per Serving)
calories 74
grams fat 4
% calories from fat 40
milligrams sodium 6
grams carbohydrates 10
grams fiber 3
grams protein 3