Teriyaki Summer Vegetable Packets

This recipe (from Pillsbury) for colorful summer veggies self-basted in a terriyaki glaze and served in individual foil packets over the grill is a perfect compliment to any BBQ. Guaranteed to impress your guests and family!

Ingredients:

• 2 cups fresh baby carrots
• 2 cups frozen sugar snap peas
• 1 red bell pepper, cut into 8 lengthwise wedges
• 1/4 cup purchased teriyaki baste and glaze
• 1/8 teaspoon ginger
• 1/4 cup chopped fresh cilantro

Directions:

• Heat BBQ grill. Cut four 18x12-inch pieces of heavy-duty foil (recommend using the non-stick variety). Place carrots, sugar snap peas and bell pepper in center of each foil piece.
• In small bowl, combine teriyaki baste and glaze and ginger; mix well. Drizzle mixture over vegetables. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
• When ready to grill, place packets, seam side up, on gas grill and over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until vegetables are crisp-tender.
• To serve, open packets carefully to allow steam to escape. Sprinkle each with cilantro.

Makes 4 servings.

Can be made a couple of hours before serving and refrigerated. Remove from refrigerator 5 to 10 minutes before placing on the grill and allow to stand at room temperature.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

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