4-oz. button or crimini mushrooms
1 medium red or yellow bell pepper, cut into 1/4in. wide strips
1 medium zucchini, cut into 1/4in. thick slices
1 medium yellow squash, cut crosswise into 1/4in. thick slices
3 Tbsp. butter
1 tsp. dried thyme leaves, crushed
1 tsp. dried basil leaves, crushed
1 Tbsp. chopped green onion tops
2 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
Prepare barbecue grill for direct cooking.
Cut thin slice from base of mushroom stems with paring knife; discard. Thinly slice mushroom stems and caps. combine mushrooms, bell pepper, zucchini and squash in large bowl. Combine remaining ingredients in small bowl. Pour over vegetable mixture, toss to coat well.
Transfer mixture to 20X14-in. sheet of heavy-duty foil; wrap. Place foil packet on grid. Grill packet, on covered grill over medium coals 20 to 25 minutes or until vegetables are fork tender.