Vegetables In Foil Recipe


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexHealthyServings1
MethodMain Ingredient
Interest Group


 Eggplant slices2 (Use Thick Slices)
 Thick tomato slices2 (Use Firm Variety)
 Thin onion slices2
 Zucchini slices2 (Use Thick Slices)
 Mushrooms2 Small, halved
 Salt To Taste
 Freshly ground black pepper To Taste
 Oregano/Marjoram1 Pinch
 Olive oil1 Teaspoon
 Butter1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 331 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.5%

Saturated Fat 3.7 g18.5%

Trans Fat 0 g

Cholesterol 10.8 mg

Sodium 446.1 mg18.6%

Total Carbohydrates 58 g19.2%

Dietary Fiber 29.5 g118.1%

Sugars 25 g

Protein 13 g26.4%

Vitamin A 28.4% Vitamin C 149.3%

Calcium 14.6% Iron 21.7%

*Based on a 2000 Calorie diet


1. Place eggplant slices in a colander and sprinkle generously with salt. Toss well.
2. Let stand for about 30 minutes.
3. Rinse eggplant slices and dry thoroughly by pressing between several layers of paper towels.
4. Fold a large piece of foil into double layer to make a 12 inch square.

5. On the foil square, arrange eggplant slices in the center
6. Pile on top of each slice, tomato, onion and zucchini slices.
7. Top the pile with mushroom halves.
8. Sprinkle seasonings and herbs over the vegetables
9. Drizzle olive oil and dollop with butter.
10. Make a tightly sealed foil parcel and keep aside until ready to cook.

11. Heat a coal grill.
12. Place vegetable parcel on hot grill and cook for 15 minutes, turning every 5 minutes.

13. Place the parcel on serving plate
14. Unwrap and crumple the foil at the edges to keep the vegetables hot.
15. Serve immediately.