Grilled Vegetable Medley Recipe

Ingredients

• 12 small red potatoes, halved
• 1 medium sweet potato, peeled and cut into chunks
• 4 tablespoons butter, melted, divided
• 4 to 6 garlic cloves, minced, divided
• 2 tablespoons minced fresh parsley, divided
• 1-1/2 teaspoons salt, divided
• 1/2 teaspoon lemon-pepper seasoning, divided
• 3/4 pound whole fresh mushrooms
• 1 large onion, sliced
• 1 medium green pepper, cut into 1/4-inch slices
• 1 small zucchini, cut into chunks
• 1 medium yellow summer squash, cut into chunks
• 1 cup (4 ounces) shredded part-skim mozzarella cheese or shredded Swiss cheese
• Sour cream, optional

Directions

• Place potatoes and sweet potato on an 18-in. x 15-in. piece of heavy-duty foil. Drizzle with half of the garlic, parsley, salt and lemon-pepper. Seal packet tightly. Grill, covered, over indirect medium-hot heat for 20 minutes on each side.
• Meanwhile, place mushrooms, onion, green pepper, zucchini and summer squash on a 20-in. x 18-in. piece of heavy-duty foil. Drizzle with remaining butter; sprinkle with remaining seasonings. Seal packet tightly. Grill, covered, over medium-hot heat for 10 minutes on each side or until the vegetables are crisp-tender.
• Combine the contents of both packets in a serving bowl; sprinkle with cheese. Serve with sour cream if desired. Yield: 8-10 servings.

Grilled Vegetable Medley published in Quick Cooking September/October 2001, p56