RCI-VG.004.1335.001
Steak Topper Vegetable Packet
Wonderful steak topper courtesy of our friends at the Reynolds Kitchen.
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- sheet (18x24 inches) Reynolds Wrap heavy duty aluminum foil1 unit
- 4 unit
- red bell pepper1 mediumcut in thin strips
- yellow bell pepper1 mediumcut in thin strips
- (8 oz) fresh baby portobello mushrooms1 packagehalved
- garlic2 clovesminced
- 2 tbsp
- 1 tbsp
- 1 tbsp
Method
1
Preheat the oven to 400°F and position a rack in the center.
2
Tear off an 18x24 inch sheet of Reynolds Wrap heavy duty aluminum foil and place it on a large work surface.
3
Arrange the red onion slices, red bell pepper strips, yellow bell pepper strips, and halved portobello mushrooms in the center of the foil in an even layer.
4
Sprinkle the minced garlic and chopped fresh basil evenly over the vegetables.
5
Drizzle the olive oil and balsamic vinegar over the vegetables and gently toss to coat evenly.
6
Fold the foil up and around the vegetables, crimping the edges tightly to create a sealed packet with no openings.
7
Place the foil packet on a baking sheet and transfer to the preheated 400°F oven.
25 minutes
8
Carefully open the foil packet (watch for escaping steam) and serve the vegetables warm as a topper over grilled or pan-seared steak.