Minutes Prep time: 15
Minutes Total time: 25
Servings: 6
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray (or try PAM® Organic Olive Oil)
1 small eggplant, cut into 1/2-inch pieces (1 small = about 3 cups)
2 small zucchini, cut in half lengthwise, sliced (2 small = 2 cups)
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained (or try Hunt's® Organic)
3/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
2 tablespoons thinly sliced fresh basil
1/4 cup crumbled goat cheese
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 40 mg | 4% |
| Carbohydrate | 7 g | 2% |
| Cholesterol | 4 mg | 1% |
| Total Fat | 2 g | 3% |
| Iron | 2% | |
| Calories | 52 kcal | 3% |
| Sodium | 343 mg | 14% |
| Protein | 2 g | 4% |
| Saturated Fat | 1 g | 5% |
| Sugars | 3 g | 0 |
| Vitamin C | 11 mg | 18% |
Preheat gas grill for medium-high heat. Place one 18x18-inch piece of heavy foil on counter; spray with cooking spray.
Stir together eggplant, zucchini, drained tomatoes, garlic salt and pepper in large bowl. Place vegetable mixture in center of foil. Double fold top and ends of foil, leaving space for steam to gather.
Place packet on grate; cover grill. Grill 15 minutes or until vegetables are tender. Carefully open packet; sprinkle with basil and cheese.
Packet may be baked on shallow pan in 425°F oven 20 minutes or until vegetables are tender.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Grilled Italian Eggplant and Zucchini Foil Packet
