Lunch: Vegetable Hobo Packs with Goat Cheese
Recipe By: Grace Parisi Servings: 4 SIDE-DISH SERVINGS
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Ingredients
3 medium leeks (1 1/4 pounds)
1 lb. small zucchini
1/2 lb. thin asparagus
2 tbsp. extra-virgin olive oil
1 tbsp. finely chopped dill
kosher salt and freshly ground pepper
2 tbsp. soft goat cheese
Instructions
Light a grill. In a large bowl, toss the leeks with the zucchini, asparagus, olive oil and dill. Season with salt and pepper.
Tear off four 14-inch-long sheets of extra-heavy-duty foil. Mound half of the vegetables in the center of each of 2 foil sheets. Cover the vegetables with the 2 remaining sheets of foil; fold up the edges all around to seal.
Grill the packs over a very hot fire for about 16 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a large platter. Open carefully and transfer the vegetables to the platter. Top with the goat cheese and serve.
One serving : 194 calories, 9. 2 gm total fat, 2. 2 gm saturated fat, 26 gm carb.
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Nutrition Facts
Serving Size: 0
Amount Per Serving | ||
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Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |