Vegetables Grilled in a Foil Packet

Vegetables cooked on the grill in foil.
Many warm evenings, I toss chopped
vegetables into a foil packet with the
slower-cook vegetables on the bottom,
top with garlic, dot with butter,
season with salt and black pepper.
Thirty minutes later, it’s supper time!

Ingredients:
1 celery stalk, peeled and sliced
1 carrot, peeled and sliced
10 fresh cremini mushrooms
1/2 red onion, peeled, and sliced
1/2 red bell pepper, sliced
1/2 head broccoli florets
1/4 head red cabbage, chopped
1/2 cup your favorite dressing
garlic cloves
unsalted butter

Directions:
Preheat grill.
Place vegetables in a pastic sealable bag.
Add your favorite salad dressing, seal
and toss to coat vegetables.
Tear two foil sheets about 11x18.
Divide vegetables between the sheets;
top with garlic cloves,dot with butter,
fold to create packets and seal tightly.
Place on grill rack for 20 – 25 minutes
until vegetables are cooked but still
tender crisp and colorful.
Carefully open packets and serve.