White cauliflower, orange carrots, red onion and black olives bring lots of pretty color—and flavor—to the table!
cup baby-cut carrots, cut lengthwise in half
small red onion, cut into thin wedges
tablespoons olive or vegetable oil
teaspoon garlic pepper
cup sliced ripe olives
tablespoons chopped fresh basil leaves
Heat coals or gas grill for direct heat. Cut 18x18-inch piece of heavy-duty aluminum foil. Spray with cooking spray. Place cauliflowerets, carrots and onion on center of foil. Drizzle with oil; sprinkle with garlic pepper and salt. Stir gently to mix.
Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packet 4 to 6 inches from medium heat 13 to 18 minutes or until vegetables are tender. Place packet on serving platter. Cut large X across top of packet; unfold foil. Gently stir in olives and basil.
Instead of using baby-cut carrots, peel full-size carrots and cut into 2x1/4-inch strips. You can also use yellow or white onions in place of the red variety.
Buy cauliflower that is firm and creamy white with compact flowerets. The size of the head doesn’t affect the quality. Avoid heads with any sign of mold or wilted leaves. To store it, wrap cauliflower tightly and refrigerate for 3 to 5 days.
You can assemble this packet up to eight hours ahead of time. Keep it refrigerated until you’re ready to grill.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.