to their taste. Try adding a pinch of curry powder, a spoonful of pesto, or a handful of grated or crumbled cheese.
INGREDIENTS:Combine all types of vegetables, such as squash, potatoes, sweet potatoes, carrots, peppers, purple onion, zucchini and cauliflower
garlic cloves (optional)
herbs such as rosemary, basil or oregano, fresh or dried (optional)
canola or olive oil
salt and pepper
DIRECTIONS:
1. Chop or slice vegetables so that they are roughly the same size. Sturdier vegetables like potatoes can be a little smaller than peppers or zucchini – this will allow them to cook more evenly.
2. Tear off a square of foil and place it on a clean working surface; pile the vegetables in the middle, then spread them out in a single layer, shaping them in a rough rectangle. Allow enough space at the top and bottom to pull the foil up and seal.
3. Add garlic and herbs, if you’re using them, drizzle with oil and sprinkle with salt and pepper and any other seasonings you like.
4. Lift the top and bottom edges of foil and fold over a couple times to seal; fold the ends twice to seal. The package should be about the size of an envelope.
5. Cook on a preheated grill for about 20 minutes, flipping it once or twice. Let stand for a few minutes and be careful when opening the packet; allow the steam to escape before opening completely. Serve warm, straight from the packet or empty onto plates.
