Ingredients

• 2 18X24" sheets Reynolds Aluminum Foil
• 2 and 1/2 cups cauliflower florettes
• 2 and 1/2 cups broccoli florettes
• 1 cup peeled, baby carrots
• Salt and pepper
• 2 tablespoons olive oil
• 1/2 teaspoon balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano or basil
• 4 ice cubes

Instructions

1. PREHEAT oven to 450 degrees F or grill to medium-high.
2. CENTER half of the cauliflowerettes, broccoli and carrots on each sheet of Reynolds Wrap Aluminum Foil. Sprinkle with salt and pepper. Combine olive oil, garlic, oregano and balsamic; pour over vegetables on both sheets of foil. Top each with 2 ice cubes.
3. BRING up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.
4. BAKE 20 minutes on a cookie sheet in oven OR GRILL 9 to 11 minutes in covered grill.