Best Grilled Winter Vegetables

Step 1 – In a small bowl, stir together softened butter, olive oil, garlic, desired herb, salt, and black pepper. Set aside. In a large bowl, toss together potatoes, onion, sweet pepper, and mushrooms.

Step 2 – Fold a 44×18-inch piece of heavy foil in half to make a 22 x 18-inch rectangle. Place the vegetables in the center of the foil. Drizzle butter mixture over vegetables. Bring up opposite ends of the foil and seal with a double fold. Fold the remaining edges together to completely enclose the vegetables, leaving space for steam to build.

Step 3 – For a charcoal grill, arrange medium-hot coals around the edge of the grill. Test for medium heat above the center of the grill. Place packet on grill rack over center of grill (not directly over coals). Cover and grill for 35 to 45 minutes or till potatoes are tender. (For a gas grill, preheat the grill on high for 10 to 15 minutes. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

Step 4 – Remove the packet from the grill. Carefully open the packet. Serve immediately. Makes 5 or 6 side-dish servings.