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)
Make it step by step
- Preheat Sunbeam or GrillMaster grill to medium-high.
- 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.
- 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.
- 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.
- This recipe yields 6 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.