Photo: Jason Leung
Estimated Nutrition (whole recipe, rough)
217
Calories
5g
Protein
14g
Fat
20g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 sheet (18x24 inches) Reynolds Wrap heavy duty aluminum foil
- 4 red onion slices
- 1 medium red bell pepper, cut in thin strips
- 1 medium yellow bell pepper, cut in thin strips
- 1 package (8 oz) fresh baby portobello mushrooms, halved
- 2 cloves garlic, minced
- 2 tbsp chopped fresh basil
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
Directions
1
Preheat grill to medium-high or oven to 450°F.
2
Center onion slices on sheet of Reynolds Wrap heavy duty aluminum foil.
3
Combine peppers, mushrooms, garlic, basil, vinegar, olive oil, salt and pepper in a large bowl.
4
Arrange vegetable mixture over onions in even layer.
5
Bring up foil sides.
6
Double fold top and ends to form one large foil packet, leaving room for heat circulation inside.
7
Grill 15 to 20 minutes in covered grill or bake 20 to 25 minutes on cookie sheet in oven.
Recipe sourced from
fandom