Vegetable Foil Grill Pack

Ingredients:

• Foil
• Italian dressing
• 1 zucchini, chopped
• 1/2 red onion, chopped
• 1 bell pepper, chopped

Directions:

1. Place cut vegetables in a bowl. Drizzle Italian dressing over them and stir to insure all the vegetables are coated.
2. Make a large pocket using foil.
3. Place all cut vegetables inside foil .
4. Seal edges of foil packet and place on heated BBQ or in oven (on a sheet pan) at 400 degrees.
5. Cook for about 20 minutes. Carefully remove foil packet (take care to not puncture foil). Place packet on large plate and open packet carefully as the steam will be very hot. 
6. Serve and enjoy!

~Recipe from Mikaila

Mediterranean Pasta Salad

Ingredients:

• 1 lb Rotini pasta
• 1 (12 ounce) Jar of roasted bell peppers, chopped (I used red, but you can also find a variety jar)
• 1 (12 ounce) Jar marinated artichoke hearts, chopped
• 1 (6 ounce) can black olives, sliced
• 3/4 cup Italian salad dressing

Directions:

1. Cook pasta to package directions, run under cold water in the colander and put in large bowl.
2. Add the bell peppers, artichoke hearts, olive slices and salad dressing. Toss with spoon to combine.
3. Taste and add more dressing if needed and enjoy!

*You can also add slices of thinly sliced salami.

~Recipe from Teri

Spring Quinoa Side

Ingredients:

• 2 cups dry quinoa
• 1 bell pepper. diced (I used 1/2 red & 1/2 orange)
• 1 medium red onion, diced
• 1 zucchini, chopped
• 5 ounces grape tomatoes, halved
• 1 teaspoon olive oil
• 2 teaspoons garlic powder
• salt & pepper, to taste

Directions:

1. Cook quinoa following package directions, set aside.
2. Heat olive oil in a medium saute pan over medium heat. Saute onions and bell peppers for 5 minutes.
3. Add zucchini &grape tomatoes and saute for 3 minutes.
4. Stir in cooked quinoa to pan along with garlic powder and salt & pepper to taste. 
5. Can be served warm or cold.

~Recipe from Mikaila