INGREDIENTS
1 cup quartered cherry or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed, cut into 1-inch pieces
1/4 cup pitted and coarsely chopped black olives
2 TBSP. lemon juice
1 TBSP. chopped fresh oregano
1 TBSP. extra-virgin olive oil
1 tsp. capers, rinsed
1/2 tsp. salt, divided
1/2 tsp. pepper, divided
1 lb. flounder fillets, cut into 4 equal portions
DIRECTIONS
Preheat grill to medium.
Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 tsp. salt and 1/4 tsp. pepper in a large bowl.
To make a packet, lay two 20-inch sheets of foil on top of each other; generously coat the top piece with cooking spray.
Place one portion of flounder in the center of the foil.
Sprinkle with some of the remaining 1/4 tsp. salt and pepper, then top with about 3/4 cup of the vegetable mixture.
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food.
Fold the foil over and pinch to seal.
Pinch seams together along the sides.
Make sure all the seams are tightly sealed to keep steam from escaping.
Repeat procedure with more foil, salt, pepper and remaining fish and veggies.
Grill the bundles until the fish is cooked through and the vegetables are just tender, about 15 minutes.
Serves 4.
