Vegetable bags

Ingredients for 4 servings:

• 200 g mushrooms, fresh, small heads
• 3 spring onions
• 4 cherry tomatoes
• 1 can corn, small
• 1 bell pepper(s), yellow or red
• herb butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

low-fat, healthy, ideal for grilling

Brush the mushrooms and quarter them. Wash the spring onions, cherry tomatoes, and bell pepper and cut them into pieces (they should be about the same size as the mushroom quarters). Drain the corn well. You can change and add more vegetables as desired. Cut four generous pieces of aluminum foil. To make it easier to fill the bags, I take a dessert bowl and place a piece of foil inside (there needs to be some excess foil to close the bag), then add a piece of herb butter and fill the bag with vegetables as desired. Then seal the top of the bag by twisting the aluminum foil. Now cook the bags on the grill for about 20 minutes. You can also bake them in the oven at 180°C fan-assisted for about 20 minutes. A herb baguette goes very well with this.