Grilled packets of cherry tomatoes, corn and lima beans sprinkled with basil.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 |
Ingredients
- 1 pint cherry tomatoes, halved
- 2 cups fresh corn kernels
- One 10-ounce bag frozen lima beans, thawed
- 1 stick (8 tablespoons) unsalted butter, melted
- 1 large shallot, minced
- Kosher salt and freshly ground black pepper
- 1 1/2 cups loosely packed basil leaves
Instructions
- Prepare a grill for medium-high heat.
- Mix the tomatoes, corn, lima beans, butter and shallot together in a medium bowl. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
- Tear off four 12- by 18-inch pieces of heavy duty aluminum foil. Put 1/4 cup of the basil leaves in the center of each piece of foil. Evenly divide the vegetable mixture (about 1 1/4 cup each) over the basil. Carefully fold each foil piece into a packet, bringing up the sides and double folding the top and ends to seal.
- Grill the packets until the tomatoes begin to soften, about 12 minutes. Chop the remaining 1/2 cup basil. Place a packet on each plate, carefully open the foil and serve sprinkled with chopped basil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 410 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 9 g |
| Cholesterol | 61 mg |
| Sodium | 668 mg |
| Serving Size | 1 of 4 servings |
| Calories | 410 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 9 g |
| Cholesterol | 61 mg |
| Sodium | 668 mg |