Directions:
- Cut the onions, peppers, zucchini and potatoes, and any other vegetable you want, into chunks.
- Along with carrots, place in a Reynolds Hot Bag (or use heavy duty aluminum foil which you will eventually fold over to make a bag).
- Sprinkle with vegetable oil, salt, pepper and dry Ranch Dressing mix.
- Fold the ends tightly to seal.
- Put on the upper shelf of the grill or over low to medium fire (don't want to scorch!) to cook about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.99 Kcal (1193 kJ) | ||
| Calories from fat | 155.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.24g | 27% | |
|---|---|---|---|
| Cholesterol | 2.34mg | 1% | |
| Sodium | 185.9mg | 8% | |
| Potassium | 589.45mg | 13% | |
| Total Carbs | 31.24g | 10% | |
| Sugars | 9.03g | 36% | |
| Dietary Fiber | 5.96g | 24% | |
| Protein | 3.37g | 7% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 1.8mg | 10% | |
| Calcium | 63.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 123.16 Kcal (516 kJ) | ||
| Calories from fat | 67.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 27% | |
|---|---|---|---|
| Cholesterol | 1.01mg | 1% | |
| Sodium | 80.34mg | 8% | |
| Potassium | 254.73mg | 13% | |
| Total Carbs | 13.5g | 10% | |
| Sugars | 3.9g | 36% | |
| Dietary Fiber | 2.58g | 24% | |
| Protein | 1.46g | 7% | |
| Vitamin C | 3.3mg | 13% | |
| Vitamin A | 0.7mg | 57% | |
| Iron | 0.8mg | 10% | |
| Calcium | 27.5mg | 6% | |
* 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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