Steak Topper Vegetable Packet

Steak Topper Vegetable Packet Wonderful steak topper courtesy of our friends at the Reynolds Kitchen.

Prep: 10 minutes Cook: 20-25 minutes Servings: Serves 4

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

Preheat grill to medium-high or oven to 450�F.

Center onion slices on sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Combine peppers, mushrooms, garlic, basil, vinegar, olive oil, salt and pepper in a large bowl. Arrange vegetable mixure over onions in even layer.

Bring up foil sides. Double fold top and ends to form one large foil packet, leaving room for heat circulation inside.

Grill 15 to 20 minutes in covered grill or bake 20 to 25 minutes on cookie sheet in oven.

Nutrition info per serving: 74 calories; 4 g fat; 6 mg sodium; 10 g carbohydrates; 3 g fiber; 3 g protein.

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group