BBQ Vegetable Pockets
| Nutrition Information | |
| Calories: | 160 |
| Total Fat: | 0.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 240mg |
| Carbohydrates: | 34g |
| Dietary Fiber: | 6g |
| Sugars: | 9g |
| Protein: | 6g |
| Vitamin A: | 5500iu (110%) |
| Vitamin C: | 27mg (45%) |
| Calcium: | 40mg (4%) |
| Iron: | 1.8mg (10%) |
4 pieces of aluminum foil (12 inch squares)
1 cup diced onion
1 cup sliced carrots
1/2 cup sliced mushrooms
1 cup cooked (or canned) black beans, drained
2 cups diced zucchini
1/2 cup low-sodium ketchup
1/2 cup prepared salsa
1 tablespoon vinegar
1 tablespoon brown sugar
Preheat oven to 375°.
Lay 4 pieces of aluminum foil out on counter. Divide vegetables and beans between each piece of foil, placing them in the center.
Mix ketchup, salsa, vinegar and brown sugar. Place 2-1/2 tablespoons of sauce over each pile of veggies. Fold corners of foil diagonally and seal well.
Bake for 15-20 minutes. Remove from the oven and allow to sit for a minute; serve hot. Take care when opening hot packets.
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