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Grilled Mixed Veggie Pockets




Source of Recipe


Daily Recipe


List of Ingredients




8 small leeks
4 med. zucchini
8 med. tomatoes
1/4 cup chopped fresh basil
1/2 cup apple cider
1/4 tsp. salt
1/8 tsp. black pepper


Recipe



Prepare the grill. Cut 4-12 inch squares of foil. Trim
off and discard the tough green tops and roots from the
leeks. Split leeks lengthwise and rinse thoroughly under
cold water to remove any sandy grit. Remove ends from
zucchini and quarter lengthwise.

Blanch tomatoes for 30 seconds, then transfer to a colander and cool under running water. Peel tomatoes, cut crosswise in half and gently squeeze to remove the seeds. Cut the tomatoes into quarters.

Divide the vegetables evenly among the foil squares and
sprinkle each portion with basil and cider. Fold the edges
of the foil together and crimp.

Place packets on the grill and cook for 15-20 minutes, or until vegetables are tender.

Before serving you can season with desired amount of salt
and pepper.

Yield: 4 Servings