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red bell pepper zucchini red onion mushrooms tomatoes garlic olive oil lemon juice basil salt thyme Parmesan cheese
Viewed: 25 - Published at: 7 years agoIngredients
- 1 medium red bell pepper, cut in 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)
Method
- Step 1: PREHEAT grill to medium-high.
- Step 2: PLACE 1/2 of vegetables in center of one sheet of Reynolds Wrap Heavy Duty Aluminum Foil; repeat with remaining vegetables on 2nd sheet of foil.
- Combine garlic, oil, lemon juice, basil, seasoned salt and thyme in small bowl; drizzle over vegetables.
- Step 3: 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.
- Step 4: SLIDE packets off of baking sheet onto preheated grill.
- Step 5: GRILL 10 to 12 minutes on medium-high in covered grill.
- Step 6: SLIDE packets off of grill onto 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.
