Vegetable Hobo Packs with Goat Cheese

Food & Wine


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3 medium leeks (1 1/4 pounds), white and tender green parts only, halved lengthwise and sliced crosswise 1/2 inch thick
1 pound small zucchini, halved lengthwise and sliced 1/2 inch thick
1/2 pound thin asparagus, cut into 1 1/2-inch lengths
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped dill
Kosher salt and freshly ground pepper
2 tablespoons soft goat cheese, crumbled (1 ounce)


1. Light a grill. In a large bowl, toss the leeks with the zucchini, asparagus, olive oil and dill. Season with salt and pepper.

2. Tear off four 14-inch-long sheets of extra-heavy-duty foil. Mound half of the vegetables in the center of each of 2 foil sheets. Cover the vegetables with the 2 remaining sheets of foil; fold up the edges all around to seal.

3. Grill the packs over a very hot fire for about 16 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a large platter. Open carefully and transfer the vegetables to the platter. Top with the goat cheese and serve.

Notes: One serving: 194 calories, 9.2 gm total fat, 2.2 gm saturated fat, 26 gm carb.

Created date

June 2004