Mixed Vegetable Foil Packets

PREHEAT grill to medium-high, about 400°F. TEAR four 14-inch sheets of Reynolds Wrap^® Heavy Duty Aluminum Foil and lay them on your counter.

NEATLY PILE 1/4 of each of the vegetables in the center of each sheet of foil following the order listed above – red onion, garlic, bell peppers, eggplant, zucchini, asparagus, and tomatoes. Don’t worry if a few vegetables slide off the pile. SPRINKLE each with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon basil leaves over the vegetables. DRIZZLE each with 1 Tbsp olive oil.

TO MAKE each packet, BRING UP the two long ends of foil to meet over the vegetables, then fold the ends two times. Flatten slightly, but not completely so there is room for heat can circulate inside to cook your vegetables evenly. Next, FOLD both short ends two times to seal your packet.

GRILL 25 mins in closed grill. CAREFULLY OPEN top of packets using grilling gloves and utensils. If desired, continue grilling for 5 mins or until vegetables reach the desired texture.

TO COOK in the OVEN: 

PREHEAT your oven to 450°F. MAKE packets as directed. PLACE packets on a large baking sheet pan with 1-inch sides. COOK 30 mins and check texture. If desired, continue cooking for 5 mins or until vegetables reach the desired texture.