Easy Veggie Pack Rsc Recipes

Steps:

• Take two sheets of Reynolds Wrap Foil and fold together to make one large sheet.
• Slice zucchini, bell pepper, onion, and jalapeno. Cut florets from broccoli head, and quarter the ear of corn. Place all veggies on top of Reynolds Wrap foil and season generously with your seasoning of choice. Lastly, drizzle Italian dressing over all veggies. Wrap veggies in the foil packet and place on a hot grill.
• Cook on grill for 30 minutes, or until all veggies are tender. Sprinkle with Monterrey Jack cheese and serve.

Steps:

• Preheat your oven to 400 degrees. Place the bacon on the rack of a broiler pan and bake for 10 to 20 minutes, depending on the thickness of your bacon. You want it crisp but not burned.
• While baking the bacon, scrape the corn off the ears of corn. Combine the corn kernels, red bell pepper, sliced zucchini, and diced onion in a bowl. Sprinkle the Cavender's Greek Seasoning over the vegetables. Add some freshly ground black pepper if you would like.
• Tear off 2 12 x 12 pieces of Reynolds Wrap Aluminum Foil. (I like to use heavy duty for grilling). Place half the vegetables on each foil sheet.
• Cut the butter up into small pieces and put 2 tablespoons over each vegetable packet. Bring the ends of the foil together, fold over 3 times and twist the ends together. (Each packet serves two).
• Grill over hot coals for 15 - 20 minutes. While the veggies are grilling, crumble the bacon. When the veggies are ready, carefully open the packets (watch out for steam!) and sprinkle a slice of crumbled bacon over each packet. Serve and enjoy!