Vegetable Hobo Packs With Goat Cheese

• 3 medium leeks (1 1/4 pounds), white and tender green parts only, halved lengthwise and sliced crosswise 1/2 inch thick
• 1 pound small zucchini, halved lengthwise and sliced 1/2 inch thick
• 1/2 pound thin asparagus, cut into 1 1/2-inch lengths
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped dill
• Kosher salt and freshly ground pepper
• 2 tablespoons soft goat cheese, crumbled (1 ounce)

1. Light a grill. In a large bowl, toss the leeks with the zucchini, asparagus, olive oil and dill. Season with salt and pepper.
2. Tear off four 14-inch-long sheets of extra-heavy-duty foil. Mound half of the vegetables in the center of each of 2 foil sheets. Cover the vegetables with the 2 remaining sheets of foil; fold up the edges all around to seal.
3. Grill the packs over a very hot fire for about 16 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a large platter. Open carefully and transfer the vegetables to the platter. Top with the goat cheese and serve.
4. Notes: One serving: 194 calories, 2 gm total fat, 2 gm saturated fat, 26 gm carb.

leeks, zucchini, thin, extravirgin olive oil, dill, kosher salt, goat cheese

Taken from www.myrecipes.com/recipe/vegetable-hobo-packs-with-goat-cheese (may not work)