This classically Italian pairing of fresh ingredients is the perfect way to present vegetables for an al fresco dining experience. There’s nothing more exciting than opening up your own little foil package to reveal all the wonderful aromas and beautiful colors of Italy.
Ingredients
1 jar (170 mL) marinated artichoke hearts, drained and coarsely chopped *
1 medium red bell pepper, cut into 1-inch pieces *
1 cup cherry tomatoes, halved *
1/2 cup onion, chopped *
2 tablespoons pitted kalamata olives, halved *
2 cloves garlic, finely chopped *
1 tablespoon capers, drained *
1 tablespoon honey *
1/4 teaspoon crushed red pepper flakes *
3/4 cup 1/2-inch bocconcini cheese balls
2 tablespoons basil leaves, finely sliced
Balsamic vinegar, optional
https://www.instagram.com/p/BhKr15HnRF9/?tagged=foilpack
Method
- Heat grill. Cut 4 (18×12-inch) sheets of heavy foil. Spray with cooking spray.
- Mix ingredients marked with a *. Place on foil sheets.
- Fold up foil into parcels with enough space for steam to collect.
Cook on grill for 6 minutes. Rotate packs 1/2 turn. Cook for 6 minutes. Remove packs from the grill. Cut X across the top of each pack. Carefully fold back foil. Garnish with mozzarella and basil. Drizzle with balsamic vinegar.
Alternately, bake in oven at 375°F 15 to 20 minutes.
