Pocket Veggies Recipe

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Pocket Veggies
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Ingredients:

Directions:

  1. Combine the peppers, carrots and beans; place on a double thickness of heavy-duty foil (about 24 in. x 12 in.). Top with tomatoes.
  2. In a small bowl, whisk the vinegar, oil, oregano and pepper. Pour over vegetables. Fold foil around vegetables and seal tightly.
  3. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 104.46 Kcal (437 kJ)
Calories from fat 63.17 Kcal
% Daily Value*
Total Fat 7.02g 11%
Sodium 36.92mg 2%
Potassium 371.71mg 8%
Total Carbs 9.14g 3%
Sugars 5.74g 23%
Dietary Fiber 3.09g 12%
Protein 1.8g 4%
Vitamin C 40.1mg 67%
Vitamin A 0.4mg 13%
Iron 0.7mg 4%
Calcium 35mg 3%
Amount Per 100 g
Calories 60.41 Kcal (253 kJ)
Calories from fat 36.53 Kcal
% Daily Value*
Total Fat 4.06g 11%
Sodium 21.35mg 2%
Potassium 214.97mg 8%
Total Carbs 5.29g 3%
Sugars 3.32g 23%
Dietary Fiber 1.79g 12%
Protein 1.04g 4%
Vitamin C 23.2mg 67%
Vitamin A 0.2mg 13%
Iron 0.4mg 4%
Calcium 20.2mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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