Grilled Herbed Vegetables
1 tablespoon olive oil
1 clove garlic, minced
2 tsp snipped fresh rosemary or 2 tablespoons snipped fresh basil;or 1/2 teaspoon dried rosemary or 1 teaspoon dried basil, crushed
1/4 teaspoon salt
4 cups mixed vegetables, such as eggplant; summer squash or zucchini; green beans; red onion; and red, green, or yellow sweet pepper
In a medium mixing bowl combine the olive oil, garlic, rosemary or basil, and the salt.
Add the vegetables to oil mixture, tossing to coat. Spoon vegetable mixture onto a 24x12-inch piece of heavy foil. Bring opposite edges of foil together; seal tightly with a double fold. Fold in remaining ends to completely enclose vegetables, leaving a little space for steam to build.
Grill the vegetable packet on a grill rack directly over medium-hot coals about 20 minutes or until vegetables are tender, turning the packet over halfway through the cooking time. (Or, bake vegetables in a 350 degree oven about 25 minutes or until tender.) Season vegetables to taste with pepper.
Makes 4 side-dish servings.