Directions:
- Preheat grill to medium-low.
- Arrange sweet potatoes and zucchini in a Reynold's Hot Bag (or in the middle of 2 layers of heavy duty aluminum foil), alternating potatoes and zucchini.
- Place onions on top.
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey, lemon juice, and garlic; drizzle over the vegetables.
- Sprinkle vegetables with sage, salt, and pepper.
- Seal the Hot Bag (or wrap aluminum foil tightly) and place onto preheated grill.
- Cook with hood closed for 30-40 minutes or until the vegetables are tender when poked with a fork.
- The Hot Bag can also be placed on a cookie sheet and baked in a preheated 375 degree oven for 30-40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.56 Kcal (404 kJ) | ||
| Calories from fat | 32.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 5% | |
|---|---|---|---|
| Sodium | 21.33mg | 1% | |
| Potassium | 188.74mg | 4% | |
| Total Carbs | 15.36g | 5% | |
| Sugars | 7.94g | 32% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 1.15g | 2% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.6mg | 3% | |
| Calcium | 29mg | 3% | |
| Amount Per 100 g | |||
| Calories | 116.85 Kcal (489 kJ) | ||
| Calories from fat | 38.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 5% | |
|---|---|---|---|
| Sodium | 25.82mg | 1% | |
| Potassium | 228.4mg | 4% | |
| Total Carbs | 18.58g | 5% | |
| Sugars | 9.61g | 32% | |
| Dietary Fiber | 2.15g | 7% | |
| Protein | 1.39g | 2% | |
| Vitamin C | 5.6mg | 8% | |
| Vitamin A | 0.4mg | 11% | |
| Iron | 0.7mg | 3% | |
| Calcium | 35.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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