Ingredients
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2 large baking potatoes, thinly sliced
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1 onion, thinly sliced
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1 green bell pepper, diced
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1 red bell pepper, diced
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6 button mushrooms, sliced
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salt and black pepper to taste
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1 pinch mixed vegetable flakes, or to taste
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1 pinch paprika, or to taste
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2 tablespoons reduced fat spread (such as Brummel & Brown®), or to taste
Directions
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Preheat an outdoor grill for medium-high heat; lightly oil the grate.
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Cut two 12x18-inch pieces of aluminum foil and fold them in half to create two 12x9-inch rectangles. Spray one side of each piece with cooking spray. Arrange the potatoes over one sheet of prepared foil in an overlapping pattern, leaving 2 inches free on all sides. Sprinkle with the onion, green bell pepper, red bell pepper, and sliced mushrooms. Season with salt, pepper, vegetable flakes, and paprika to taste. Dot with the reduced fat spread. Place the second piece of foil over the potatoes with the greased side down. Seal the edges by creating several folds; poke 4 to 6 holes in the top to allow steam to escape.
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Cook on the preheated grill until the potatoes are tender, 20 to 30 minutes.
Nutrition Facts (per serving)
181 | Calories |
3g | Fat |
36g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 181 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 3% |
Sodium 96mg | 4% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 4g | 15% |
Total Sugars 7g | |
Protein 4g | 8% |
Vitamin C 82mg | 91% |
Calcium 26mg | 2% |
Iron 1mg | 6% |
Potassium 762mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.