grilled italian vegetables

Ingredients

• Servings: 4
• 2 (18 x 18-inch) sheets of reynolds wrap® heavy duty aluminum foil
• 1 medium red bell pepper, cut into strips
• 1 medium zucchini, thinly sliced
• 1 small red onion, thinly sliced
• 8 small whole mushrooms
• 3 roma tomatoes, sliced 1/2-inch thick
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 teaspoon dried basil leaves
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon dried thyme leaves
• 1/4 cup grated romano or parmesan cheese (optional)

Recipe

Cook Time: 10 mins Ready Time: 10 mins


• preheat grill to medium-high.
• place 1/2 of vegetables in center of one sheet of reynolds wrap® heavy duty aluminum foil; repeat with remaining vegetables on 2 sheet of foil. combine garlic, oil, lemon juice, basil, seasoned salt and thyme in small bowl; drizzle over vegetables.
• bring up sides of foil over vegetables; fold down two times. double fold both ends of foil to seal packet, leaving room for heat circulation inside. repeat to make two packets. place packets on baking sheet with 1-inch sides.
• slide packets off of baking sheet preheated grill.
• grill 10 to 12 minutes on medium-high in covered grill.
• slide packets off of grill baking sheet. open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape.
• transfer grilled vegetables to plates, and sprinkle with grated cheese, if desired.