INGREDIENTS
1 cup quartered cherry tomatoes
1 cup diced summer squash
1 cup red onion, thinly sliced
12 green beans, cut into 1-inch pieces
1/4 chopped black olives
2 TBSP. lemon juice
1 TBSP. fresh chopped oregano
1 TBSP. extra virgin olive oil
1 tsp. capers, rinsed
1/2 tsp. salt, divided
1/2 tsp. pepper, divided
1 lb. flounder fillets, cut into 4 portions
DIRECTIONS
Preheat grill to medium.
Combine in a large bowl the tomatoes and next 8 ingredients, plus 1/4 tsp. each of salt and pepper.
To make a packet, lay two 20-inch sheets of foil on top of each other and generously coat the top piece with cooking spray.
Place one portion of flounder in the center of the foil.
Sprinkle with some of the remaining salt and pepper, then top with about 3/4 cup of the vegetable mixture.
Grill the packets until the fish is cooked through and the vegetables are tender.
To serve, carefully open both ends of the packets to allow the steam to escape.
Slide the contents onto plates.
Serves 4.
