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Easy Vegetables on the Grill
Posted under Recipes
You 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 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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