Vegetable Pockets 

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A fun way to present veggies at your table.

Suggestions:

If you're tired of having salads with your barbecues, these pockets are a novel way to eat your vegetables.

Ingredients:

3 cup fresh tomatoes, cut into chunks

2 cup eggplant, peeled, cut into 2cm chunks

1 cup red or green capsicum, cut into 2cm chunks

2 cup zucchini, cut into 1cm slices

1/2 tsp garlic powder

1 1/2 tsp dried oregano

1 pinch salt and pepper

3 Tbsp canola or olive oil

Directions:

Cut 6 pieces of heavy-duty foil about 30cm square. Divide vegetables evenly in centre of each piece.

Sprinkle with spices. Drizzle with oil. Wrap vegetables in their foil packets, folding edges to seal.

Place on preheated grill and cook for about 30 minutes, turning occasionally.

Author:

Family Health Publications

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