Directions:
- Mix all the vegetables in a bowl, sprinkling with salt, pepper and garlic as you go.
- Separate vegetables into equal halves, and transfer each group to a sheet of aluminum foil.
- Dab the top of the veggies with pats of butter, and cover with more foil, folding off the sides to create two pouches .
- With a fork, pierce the top fo the pouches a few times to allow for some steam release.
- Place on the top rack of a grill, or you can back in the oven, for about 45 minutes to an hour (or until the potatoes are tender).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.75 Kcal (1230 kJ) | ||
| Calories from fat | 107.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.94g | 18% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 502.35mg | 21% | |
| Potassium | 1009.29mg | 21% | |
| Total Carbs | 42.87g | 14% | |
| Sugars | 10.77g | 43% | |
| Dietary Fiber | 7.93g | 32% | |
| Protein | 6.69g | 13% | |
| Vitamin C | 51.4mg | 86% | |
| Vitamin A | 1.8mg | 61% | |
| Iron | 2.7mg | 15% | |
| Calcium | 80.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 86.49 Kcal (362 kJ) | ||
| Calories from fat | 31.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 18% | |
|---|---|---|---|
| Cholesterol | 8.99mg | 10% | |
| Sodium | 147.91mg | 21% | |
| Potassium | 297.17mg | 21% | |
| Total Carbs | 12.62g | 14% | |
| Sugars | 3.17g | 43% | |
| Dietary Fiber | 2.33g | 32% | |
| Protein | 1.97g | 13% | |
| Vitamin C | 15.1mg | 86% | |
| Vitamin A | 0.5mg | 61% | |
| Iron | 0.8mg | 15% | |
| Calcium | 23.6mg | 8% | |
* 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.
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