Foil Veggie Packets
1/4 cup apple cider vinegar
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon onion salt
1/2 teaspoon black pepper
1/2 lemon (fresh squeezed juice)
1/2 pound green beans, trimmed
1 medium red onion, cut into strips
1 red bell pepper, seeded, cut into strips
1 yellow bell pepper, seeded, cut into strips
1 zucchini, trimmed, cut into strips
1 bunch of asparagus, split in half in thick
tsp red pepper flakes
swap out or add any veggies of choice just be sure to keep them all similar in size so they cook evenly
Preheat grill to medium. Cut 6 12-by-18-inch pieces of heavy-duty foil.
In a large bowl, whisk vinegar, lemon, garlic, salt, pepper and onion salt. Add vegetables; toss to coat. Divide vegetables evenly among foil pieces. Drizzle with any remaining dressing and spray lightly with calorie free cooking spray.
Fold long sides of foil toward each other, crimping edges to seal. Fold and crimp remaining edges, forming a sealed packet.
Place packets, seam side up, on grill. Close grill and cook for 20 minutes. To check for doneness, remove one packet from grill, open carefully and taste a vegetable: It should be crisp-tender. Carefully open packets and serve.