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Grilled Vegetable Medley

Susan Hase of Larsen, Wisconsin shares a hearty potato dish that's her no-fuss favorite. And because everything is wrapped in foil and cooked on the grill cleanup in a snap.

SERVINGS

 8-10

CATEGORY

 Side Dish

METHOD

 Grill (gas or charcoal)

PREP

 10 min.

COOK

 40 min.

TOTAL

 50 min.

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.

Printed from tasteofhome.com Aug 29, 2008

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