1 cup quartered cherry, or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1-inch pieces
1/4 cup pitted & coarsely chopped black olives
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 pound tilapia fillets, cut into 4 equal portions
How to make a packet: lay two 20-inch sheets of foil on top of each other; generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with salt and pepper to taste, and top with about 3/4 cup of the vegetable mixture.
Bring short ends of the foil together, leaving enough room for steam to gather and cook the food. Fold foil over and pinch to seal. Pinch seams together along the sides. Make sure all seams are tightly sealed to keep steam from escaping. Repeat with remaining tilapia filets & vegetables.
Grill packets for about 5 minutes, until the fish is cooked through & vegetables are just tender. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.