Ingredients

1/2 c. canola oil

1/4 c. cider vinegar

1/2 tsp. minced garlic

1 tsp. seasoned salt

1/2 tsp. pepper

1/2 pound green beans, trimmed

1 red bell pepper, seeded, cut into 1/2-inch strips

1 yellow bell pepper, seeded, cut into 1/2-inch strips

1 zucchini, trimmed, cut into 1/4-inch rounds

2 medium red potatoes cut into 1/4-inch rounds

Directions

Oven directions: Preheat the oven to 375 degrees. Cut six (12- by 18-inch) pieces of heavy-duty foil. In a large bowl, whisk oil, vinegar, garlic, seasoned salt and pepper. Cut up vegetables and add to dressing; toss to coat. Divide vegetables evenly among foil pieces. Drizzle with any remaining dressing from the bowl. Fold long sides of foil toward each other, crimping edges to seal. Fold and crimp remaining edges, forming a sealed packet. Split packets between two baking sheets, making sure to place them seam side up. Place on the center rack of the oven. Cook for 40 to 60 minutes. To check for doneness, remove one packet from oven, open carefully and taste a vegetable; it should be crisp-tender. Remove packets from the oven. Carefully pull back foil at the top of each packet to allow steam to escape. Let sit for five minutes. Serve.

Grill directions: Preheat grill to medium heat. Cut six (12- by 18-inch) pieces of heavy-duty foil. In a large bowl, whisk oil, vinegar, garlic, seasoned salt and pepper. Add vegetables and toss to coat. Divide vegetables evenly among foil pieces. Drizzle with any remaining dressing from the bowl. Fold long sides of foil toward each other, crimping edges to seal. Fold and crimp remaining edges to form a sealed packet. Place packets, seam side up, on grill. Close grill and cook for 20 minutes. To check for doneness, remove one packet from grill, open carefully and taste a vegetable: It should be crisp-tender. Carefully pull back foil at the top of each packet to allow steam to escape. Let sit for five minutes. Serve.

Makes six servings. Each serving contains 250 calories, 19 grams (g) of fat, 3 g of protein, 18 g of carbohydrate, 4 g of fiber and 250 milligrams of sodium.