Seafood - Tilapia and Summer Veg Packets

Serves 4
181 calories

1 cup quartered cherry tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1" pieces
1/4 cup pitted and coarsely chopped black olives
2 T lemon juice
1 T chopped fresh oregano
1 T evoo
1 t capers, rinsed
1/2 t salt, divided
1/2 t freshly ground black pepper, divided
1 pound tilapia fillets in 4 equal portions

Preheat grill to medium. Combine tomatoes through capers plus1/4 t salt and 1/4 t pepper in large bowl.
To make a packet, lay 2 20" sheets of foil on top of each other (double layers to protect contents from burning). Generously coat top piece with cooking spray. Place one portion of tilapia in center of the foil, sprinkle with some s & p. Top with abut 3/4 cup of vegetable mixture. Bring short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with remaining fish.
Grill packets until fish is cooked through and vegs are just tender, about 5 minutes. To serve, CAREFULLY open both ends of the packets and allow steam to escape. Use a spatula to slide contents onto plates. OVEN VARIATION: Preheat to 425F. Place green beans in a microwavable bowl with 1 T water, cover and microwave on HIGH until beans are just beginning to cook, about 30 sec. Drain and add to other vegetables as above. Assemble packets. Bake packets directly on an oven rack until tilapia is cooked through and veg are just tender, about 20 minutes.