Ingredients:
4 ounces button mushrooms
1 medium red bell peppers or 1 medium yellow bell peppers, cut into 1/4 inch strips
1 medium zucchini, cut crosswise into 1/4 inch slices
1 medium yellow squash, cut crosswise into 1/4 inch strips
3 tablespoons butter or 3 tablespoons margarine, melted
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh chives or 1 tablespoon green onion tops
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Clean and prepare mushrooms by slicing a thin slice off the bottom of each stem.
Thinly slice mushroom stems and caps.
Combine mushrooms, bell pepper, zucchini and squash in a large bowl.
Combine melted butter, thyme, basil, chives, garlic, salt and pepper in a small bowl.
Pour over vegetables and toss to coat well.
Transfer to a 20×14 inch sheet of heavy duty foil.
Wrap into a packet sealing edges well, leaving space for heat to circulate.
Grill on covered grill over medium coals 20 to 25 minutes or until vegetables are fork tender.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.