Vegetable Hobo Dinners

• 3 baking potatoes, peeled and chopped
• 5 -6 carrots, chopped
• 1 bunch asparagus, chopped into 1-inch pieces
• 1 (8 ounce) package portabello mushrooms, chopped
• 1 onion, chopped
• 6 garlic cloves, diced
• 1 teaspoon basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons olive oil

1. TIP: Chop the vegetables in sizes that relate to how quickly they cook. For example, chop the carrots smaller than the mushrooms.
2. Poke holes in the potatoes with a fork. Wrap each potates individually in a paper towel and microwave them together for 4-5 minutes before peeling and chopping.
3. Make 4 large aluminum foil pouches by folding the foil in half and then rolling the sides over at least 3 times. Add one fourth of each ingredient per pouch. Roll the top over to seal tightly.
4. Place the pouches on a hot grill and carefully turn and rotate every 5-10 minutes until all of the vegetables are soft or about 25-30 minutes. Leave the pouches closed until you are ready to serve.

baking potatoes, carrots, portabello mushrooms, onion, garlic, basil, salt, pepper, olive oil

Taken from www.food.com/recipe/vegetable-hobo-dinners-392557 (may not work)