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Summer Grill Packets

Yield:  2 Servings



  • ½ cup quartered cherry, or grape tomatoes

  • ½ cup diced summer squash

  • ½ cup thinly sliced red onion

  • 6 green beans, trimmed and cut into 1-inch pieces

  • 2 tbsp. pitted and coarsely chopped black olives

  • ½ tbsp. lemon juice

  • ½ tbsp. chopped fresh oregano

  • ½ tbsp. extra-virgin olive oil

  • ½ tsp. capers, rinsed

  • ¼ tsp. salt, divided

  • ¼ tsp. freshly ground pepper, divided

  • ½ pound tilapia fillets, cut into 2 equal portions or chicken breast


Here’s the great part about this recipe:  everything in it is optional.  Use whatever vegetables you like or have left over, any herbs that you prefer, the protein of your choice and seasoning to taste.  The only thing you need to do is make sure that the veg are cut the same size to ensure even cooking.  Top it with your favorite meat or fish and seasonings, a drizzle of oil and you’re set.   Another great part? This method works in the oven too!



  1. Preheat grill to medium.  Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, salt and pepper in a large bowl.

  2. To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 tsp. salt and pepper, then top with about 3/4 cup of the vegetable mixture.

  3. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.

  4. Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates. Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tbsp. water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.

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