Healthy Grilled Summer Vegetable Spaghetti Foil Pack

Healthy Grilled Summer Vegetable Spaghetti Foil Pack is a main course that serves 4. For $3.05 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 425 calories, 14g of protein, and 14g of fat. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour. This recipe from Foodnetwork has 314 fans. If you have japanese eggplant, dry white wine, whole-wheat spaghetti, and a few other ingredients on hand, you can make it. With a spoonacular score of 91%, this dish is tremendous. Similar recipes are Quick and Healthy Shrimp and Vegetable Foil Pack Dinner / Call Me PMc, Healthy Grilled Shrimp Fajita Foil Pack, and Foil Pack Grilled Red Potatoes.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Special equipment: 18-inch-wide heavy duty foil Prepare a grill for medium heat. Toss together the tomatoes, eggplant, zucchini, pesto, olives, garlic, olive oil, crushed red pepper and 1 teaspoon salt in a large bowl. Combine the wine with 2 cups water in a large measuring cup or bowl. Tear four 16-inch pieces of 18-inch-wide heavy duty foil and arrange on a work surface. Evenly divide the spaghetti among the 4 pieces of foil, placing it in the center of each piece and leaving plenty of room on the short ends. Evenly divide the vegetable mixture among the foil, spooning it on top of the spaghetti. Fold up the sides and ends of each piece of foil to make a canoe shape. Pour 3/4 cup of the wine mixture into each packet. Keeping the folded sides up, tightly crimp the edges together so the packets remain canoe-shaped. This will prevent leaking and allow for space at the top of each packet. Put the packets on the grill, close the grill lid and cook 24 minutes, changing the position of the packets on the grill about halfway through. Remove from the grill and let rest for 10 minutes. Carefully open each packet. The pasta should be al dente and the vegetable mixture saucy. Stir 2 tablespoons Parmesan into each serving. Transfer the pasta and sauce to 4 serving bowls and top with the basil.

 

Step by step:

1. Special equipment: 18-inch-wide heavy duty foil

2. Prepare a grill for medium heat.

3. Toss together the tomatoes, eggplant, zucchini, pesto, olives, garlic, olive oil, crushed red pepper and 1 teaspoon salt in a large bowl.

4. Combine the wine with 2 cups water in a large measuring cup or bowl.

5. Tear four 16-inch pieces of 18-inch-wide heavy duty foil and arrange on a work surface. Evenly divide the spaghetti among the 4 pieces of foil, placing it in the center of each piece and leaving plenty of room on the short ends. Evenly divide the vegetable mixture among the foil, spooning it on top of the spaghetti. Fold up the sides and ends of each piece of foil to make a canoe shape.

6. Pour 3/4 cup of the wine mixture into each packet. Keeping the folded sides up, tightly crimp the edges together so the packets remain canoe-shaped. This will prevent leaking and allow for space at the top of each packet.

7. Put the packets on the grill, close the grill lid and cook 24 minutes, changing the position of the packets on the grill about halfway through.

8. Remove from the grill and let rest for 10 minutes.

9. Carefully open each packet. The pasta should be al dente and the vegetable mixture saucy. Stir 2 tablespoons Parmesan into each serving.

10. Transfer the pasta and sauce to 4 serving bowls and top with the basil.

Nutrition Information:

covered percent of daily need