Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
4
Ingredients
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cut two 12×18-inch pieces aluminum foil; fold each in half to create two 12×9-inch rectangles. Coat 1 side each foil rectangle with cooking spray.
Arrange potatoes on coated side of 1 foil piece in an overlapping pattern, leaving 2 inches free on all sides. Sprinkle with onion, bell peppers, and mushrooms; season with salt, black pepper, vegetable flakes, and paprika. Dot with reduced-fat spread. Place remaining 1 foil piece over vegetable mixture, coated-side down; seal edges by creating several folds. Poke 4 to 6 holes in top to allow steam to escape.
Cook on the preheated grill until potatoes are tender, 20 to 30 minutes.
Nutrition Facts (per serving)
| 181 | Calories |
| 3g | Fat |
| 36g | Carbs |
| 4g | Protein |
