Yellow squash and Roma tomatoes with fresh basil are baked in foil packets for the flavors of summer--and easy clean up.
What You Need
Original recipe yields 4 servings
4 sheets Reynolds Wrap® Heavy Duty Aluminum Foil
2 medium yellow squash, cut into 1/2-inch slices
2 large Roma tomatoes, cut into wedges
1 medium onion, chopped
4 tablespoons butter, melted
1/4 cup chopped fresh basil
salt and pepper to taste
1/4 cup shredded Parmesan cheese
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Let's Make It
Preheat oven to 450 degrees F.
Place 1/4 of vegetables in center of a sheet of 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Original recipe makes 4 packets
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.