| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Grilled |
4 |
servings |
INGREDIENTS
| 8 |
|
Cherry tomatoes; – halved, up to 10 |
| 1 1/2 |
c |
Corn cut from cob |
| 1 |
|
Sweet red pepper; julienned |
| 1/2 |
md |
Green pepper; julienned |
| 1 |
sm |
Onion; sliced |
| 1 |
tb |
Fresh basil leaves; chopped |
| 1/4 |
ts |
Grated lemon rind |
|
|
Salt and pepper; to taste |
| 1 |
tb |
+ 1 tsp. unsalted butter or; margarine; cut in |
|
|
; pi |
INSTRUCTIONS
Combine all ingredients except butter in a large bowl; toss gently to mix
well. Divide vegetable mixture in half. Place each half in center of a 12 x
12" piece of heavy-duty aluminum foil. Dot vegetables with butter. Bring
corners of foil together to form a pyramid; twist to seal. Grill foil
packets over medium hot coals for 15 to 20 minutes, or until vegetables are
tender. Serve immediately.
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