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Grilled Vegetable Medley

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

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

Printed from tasteofhome.com Sep 5, 2008

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Grilled Vegetable Medley cont.

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.