Yellow squash and Roma tomatoes with fresh basil are baked in foil packets for the flavors of summer--and easy clean up.

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
4
Yield:
4 packets
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • Place 1/4 of vegetables in center of a sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Drizzle with butter; top with basil. Sprinkle with salt and pepper.

  • Bring up sides of foil over vegetables; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on baking sheet with 1-inch sides.

  • Bake 15 to 18 minutes on the cookie sheet.

  • Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape. Sprinkle 1 tablespoon Parmesan cheese over vegetables in each packet.

Reynolds Kitchens Tips:

Create custom vegetable blends with Reynolds Wrap® Heavy Duty Foil packets. Center veggies on foil & season. Bring up the sides & ends then fold, leaving space at the top.

Nutrition Facts

160 calories; protein 3.7g 7% DV; carbohydrates 8.2g 3% DV; fat 13.3g 21% DV; cholesterol 34.9mg 12% DV; sodium 202mg 8% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
07/22/2015
I used shredded mozzarella instead of parmesan very yummy. So easy to make will definitely make this again. Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/22/2015
I used shredded mozzarella instead of parmesan very yummy. So easy to make will definitely make this again. Read More
(1)
Rating: 4 stars
05/19/2014
Yum! Easy and delicious. Read More
(1)