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Grilled Marinated Vegetables recipe

Tuesday, 12 June 2012

Grilled Marinated Vegetables


Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil
1 small green bell pepper, cut into thin strips
1 small red or yellow bell pepper, cut in thin strips
1 small red onion, thinly sliced
1 (8 ounce) package fresh baby portobello mushrooms, halved
2 tablespoons chopped fresh basil
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
Salt and black pepper to taste


Preheat grill to medium-high (400 degrees to 450 degrees F).
Combine vegetables, basil, vinegar, oil, garlic, salt and pepper in a large bowl; marinate at room temperature 15 to 20 minutes. Stack 2 sheets of Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil on a cookie sheet or tray. Turn up sides of foil to form a rim. Place vegetables in an even layer on foil. Slide foil from cookie sheet onto grill.
Grill 8 to 10 minutes in covered grill, turning frequently, until vegetables are crisp-tender. Slide foil from grill onto a cookie sheet for transporting to serving table.


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