Diabetes Forecast

The Healthy Living Magazine

Garlic-Vegetable Foil Purses

Per Serving

Garlic-Vegetable Foil Purses

Makes: 6 servings
Serving Size: 1 packet
Calories 115
Fat 9 g
Saturated Fat 1.3 g
Trans Fat 0 g
Carbohydrate 8 g
Fiber 2 g
Sugars 4 g
Cholesterol 0 mg
Sodium 170 mg
Potassium 335 mg
Protein 2 g
Phosphorus 45 mg
Choices: Nonstarchy Vegetable 2, Fat 1.5
  • Makes: 6 servings
  • Serving Size: 1 packet
  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes


Aluminum foil
1 med. zucchini, sliced into 1/2-inch rounds
1 med. yellow squash, sliced into 1/2-inch rounds
1 med. red bell pepper, sliced into 1/2-inch strips
1 med. yellow bell pepper, sliced into 1/2-inch strips
1 large carrot, peeled, cut diagonally into 1/4-inch slices
1/4 cup olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes
6 fresh rosemary sprigs
6 garlic cloves, peeled and crushed


  1. Tear heavy-duty aluminum foil into 6 sheets, each 12 by 18 inches. Preheat an outdoor grill to medium.
  2. In a bowl, combine all of the ingredients except the rosemary and garlic. Divide the vegetables among the foil pieces, placing the mixture in the center of the foil. Top each pile of vegetables with a rosemary sprig and a garlic clove. Bring the long ends of the foil together and crimp to seal. Fold and crimp the sides to make a sealed packet.
  3. Add the packets to the grill, close the grill cover, and grill for 20 minutes, flipping the packets once. Remove the packets from the grill and serve. Be careful when opening the packets; the steam will be hot.

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