Grilled Italian Vegetables

 

2 18-by-20-inch sheets heavy-duty aluminum foil
1 red bell pepper, sliced into 1/4-inch strips
1 zucchini, sliced 1/4-inch thick
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)

Preheat 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 1-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.

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

Serves 6.

- recipe courtesy of The Reynolds Kitchens