Grilled Italian Vegetables

Photo: flickr user nyaa_birdies_perch

Ingredients

2 sht 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 small red onion thinly sliced

8 smalls whole mushrooms

3 Roma tomatoes sliced 1/2" thick

3 garlic cloves 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)

Preparation

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.