Grilled Vegetables in Foil Packet



1 12 x 24-inch sheet Reynolds aluminum foil
1/2 cup olive oil
2 teaspoons Lawry´s seasoned salt
2 medium red onions, cut into 1-inch wedges
2 red bell peppers, cut into 1-inch wedges
4 large portabello mushrooms, cut into 4 wedges
2 zucchini squash, cut into 1-inch slices
2 ears corn, cut into 1-inch slices

1. Fold foil sheet over and triple fold two sides to form a bag. Combine ingredients in aluminum foil bag. Triple-fold the remaining bag edge and place on a baking sheet. Allow vegetables to marinate for 15 minutes in refrigerator.
2. Prepare charcoal or gas grill for cooking (375 degrees). Place the baking sheet with the foil sealed vegetables on hot grill and cook with cover for 15 to 20 minutes. Use oven mitts and knife to cut foil bag open on the top-side. Fold back the foil and grill 10 more minutes with grill covered until vegetables are crisp-tender.

8 servings

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