| | Directions | | Heat gas grill. Cut 4 (18x12 inches) sheets of heavy-duty aluminum foil. Place 1/4 each of carrots, frozen sugar snap peas and bell pepper in center of each sheet. In small bowl, mix teriyaki baste and glaze and ginger. Drizzle mixture over vegetables. Wrap each packet securely using double-fold seals, allowing room for heat expansion. Place packets, seam side up on grill over medium heat; cover grill. Cook 15-20 minutes or until vegetables are crisp tender. Open packets carefully to allow steam to escape. Sprinkle each with cilantro. (Great side dish for grilled pork chops!) |
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| Ingredients | | - |  | 2 cups baby-cut carrots |
| - | | 2 cups frozen sugar snap peas |
| - | | 1 red bell pepper, cut lengthwise into 8 wedges (medium) |
| - | | 1/4 cup teriyaki baste and glaze |
| - | | 1/8 teaspoon ground ginger |
| - | | 1/4 cup chopped fresh cilantro |
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