Tasty Tuesday, October 21

We are currently visiting my brother-in-law. On Sunday, he had a cookout in our honor and I ended up cooking a couple of things for dinner.
One of the things I like to do when cooking on the grill is to cook the vegetables over the fire too. This time, I chose zucchini with sweet peppers and mushrooms. If I were home, I would take some heavy duty foil, pull off 18 inches or so, and lightly oil one half with olive oil, sprinkle on a little balsamic vinegar, salt and pepper. Then chop your veggies and put them on the oiled half of the foil. Sprinkle a little more salt and pepper on top, maybe a little Italian seasoning also or whatever seasoning you like to use. Then put a little more oil and balsamic on the other half, smear it around until it’s an even coat, then fold that half over the veggies. Fold both side edges over a couple of times then fold the open edges a couple of times to seal the package.
While your coals are getting ready, put this packet over them. Turn every 5 minutes or so until the veggies are nearly done ( you can feel how soft they are by mashing on them through the foil). Pull them to the side to keep them warm until you have the meat done. If you want some smoke flavor, poke a small hole in the top of the packet.
When everything is cooked, take the packet off and unfold the last part you folded and dump them into a bowl, serve and enjoy.
I have also cooked new potatoes, sliced 1/4 inch thick with onion slices this way. You can actually get grill marks through the foil.

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