- 2 small potatoes small, sliced
- 1 larges onion sliced
- 1 zucchini sliced
- 1 bell pepper sliced sliced
- ½ lb green bean
- 8 ounces firm tofu sliced
- Asian spices mix to taste
- Siracha sauce if desired
Cut a double layer of heavy-duty aluminum foil 24 in.
Unfold the foil and place the vegetables and tofu in the middle on the foil.
Drizzle with 1 tablespoon olive oil.
Sprinkle with Asian spices, 1 /4 teaspoon salt and ¼ teaspoonful of pepper.
Fold the foil over the vegetables and fold the sides to form a foil. Seal. (You can prepare the vegetable papillotes in advance. They will keep overnight in the refrigerator.)
Set the barbecue to medium-high power. Place the vegetable papillotes on the barbecue grill. Close the lid and cook for 10 minutes
When ready to serve, gently shake the foil to coat all the vegetables with the seasoning. Drizzle with 1 tablespoon of the dressing of your choice.
Calories: 297kcal | Carbohydrates: 47g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 32mg | Potassium: 1337mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2845IU | Vitamin C: 141mg | Calcium: 224mg | Iron: 4mg