 Italian Vegetable Pockets
Makes 6 side-dish servings
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Ingredients
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1
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medium eggplant (about 3/4 pound)
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1
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small zucchini
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1
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small yellow squash
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4
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ripe plum tomatoes
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1-1/3
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cups French's® French Fried Onions
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2
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tablespoons olive oil
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2
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tablespoons French's® Worcestershire Sauce
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2
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teaspoons Italian seasoning
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2
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teaspoons seasoned salt
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1
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teaspoon garlic powder
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Prep Time
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15 minutes
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Cook Time
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15 minutes
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Cut eggplant, zucchini, squash and tomatoes into bite-size chunks; place in large bowl. Add French Fried Onions. Whisk together oil, Worcestershire and seasonings in small bowl. Pour over vegetables. Toss well to coat evenly. Cut six 12-inch circles of heavy-duty foil. Spoon about 2 cups vegetables in center of each piece of foil. Fold foil in half over vegetables. Seal edges securely with tight double folds.
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Place packets on grid. Cook over hot coals 15 minutes or until vegetables are tender, opening foil packets carefully. Serve warm.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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