Grilled Vegetables

Grilled vegetables are an unusual food for the grill. Cut vegetables such as zucchini and bell peppers in half. Onions, tomatoes, and eggplant should be cut into 1/2-inch thick slices. You can marinate the vegetables in a light Italian salad dressing first or grill them with just a little salt and pepper.

Before you light the grill, spray the rack with vegetable oil spray. Grill the vegetables over medium heat for 10 to 15 minutes or until tender, turning frequently.

1 small potato, quartered 1 tomato, quartered 2 sprigs fresh thyme or 4 fresh basil leaves 1/4 teaspoon salt 1 onion slice 4 zucchini slices 1 teaspoon light margarine 1/4 teaspoon black pepper

Fold foil over and press edges together to seal. Place packet on grill rack over medium heat and grill 15 minutes; turn packet and cook 10 minutes more or until potato pieces are tender.