Easy Vegetables on the Grill

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vegetables for grillYou can use just about any combination your little heart desires –

Zucchini

Mushrooms

Broccoli

Cauliflower

Tomatoes or cherry tomatoes

Peppers, red, yellow, green,

Onions, Red, pearl, Spanish, etc.

The key to success is having the vegetables cut into uniform sized pieces, 1 – 1 ½ inch each.

In a bowl, gently toss the vegetables in Italian Dressing to coat.

Place vegetables in the center of a large piece of heavy duty foil. Fold all edges completely to seal, but leave air space within your packet for the heat to circulate.

Place on the grill. Turn after 4 minutes (this is where the seal is really important!) Cook another 4-6 minutes until vegetables are crisp tender.

Before opening package, cut a slit to let steam escape.

Top with fresh ground black pepper and/or Parmesan cheese if desired.

Potatoes take twice as long to cook. You can do the same thing with potatoes in a separate package, and then mix together before serving, or serve separately. Experiment! That’s half the fun of cooking.

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