Grilled Italian Vegetables
By: Anonymous
Published: Thursday, December 10, 2009 - 2:21am

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

1 Preheat Sunbeam or GrillMaster grill to medium-high. 2 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. 3 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. 4 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. 5 This recipe yields 6 servings.

Comments:
Orsola CK

May I ask why is called Italian?