Grilled Italian Vegetables

Recipe Ingredients

2		Sheets Reynolds Wrap Heavy Duty Aluminum F - (18" by 20" ea)
1		Red bell pepper - sliced 1/4" strips
1		Zucchini - sliced 1/4" thick
1		Red onion - thinly sliced (small)
8		Small whole mushrooms
3		Roma tomatoes - sliced 1/2" thick
3		Garlic cloves - minced
3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	Lemon juice
1 teaspoon	5ml	Dried basil leaves
1/2 teaspoon	2.5ml	Seasoned salt
1/4 teaspoon	1.3ml	Dried thyme leaves
1/4 cup	36g / 1.3oz	Grated Romano or Parmesan cheese - (optional)

Recipe Instructions

Preheat Sunbeam or GrillMaster grill to medium-high.

Make a foil pan by shaping two layers of heavy duty foil over the outside of a 13- by 9- by 2-inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one-inch sides. Place foil pan on a cookie sheet.

Place vegetables in foil pan. Combine oil, lemon juice, basil, seasoned salt and thyme; drizzle over vegetables. Slide foil pan from cookie sheet onto grill.

Grill 25 to 30 minutes in covered grill, stirring frequently. Slide foil pan from grill onto cookie sheet. Sprinkle vegetables with grated cheese, if desired.

This recipe yields 6 servings.

Source:
Barbecue Headquarters at http://www.bbqhq.com

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