Grilled Vegetable Medley

• 12 small red potatoes, halved
• 1 medium sweet potato, peeled and cut into chunks
• 4 tablespoons butter, melted, divided
• 4 to 6 garlic cloves, minced, divided
• 2 tablespoons minced fresh parsley, divided
• 1-1/2 teaspoons salt, divided
• 1/2 teaspoon lemon-pepper seasoning, divided
• 3/4 pound whole fresh mushrooms
• 1 large onion, sliced
• 1 medium green pepper, cut into 1/4-inch slices
• 1 small zucchini, cut into chunks
• 1 medium yellow summer squash, cut into chunks
• 1 cup shredded part-skim mozzarella cheese or shredded Swiss cheese
• Sour cream, optional

1. Place potatoes and sweet potato on an 18x15-in. piece of heavy-duty foil. Drizzle with half of the garlic, parsley, salt and lemon-pepper. Seal packet tightly. Grill, covered, over indirect medium-hot heat for 20 minutes on each side.
2. Meanwhile, place mushrooms, onion, green pepper, zucchini and summer squash on a 20x18-in. piece of heavy-duty foil. Drizzle with remaining butter; sprinkle with remaining seasonings. Seal packet tightly. Grill, covered, over medium-hot heat for 10 minutes on each side or until the vegetables are crisp-tender.
3. Combine the contents of both packets in a serving bowl; sprinkle with cheese. Serve with sour cream if desired.

red potatoes, sweet potato, butter, garlic, fresh parsley, salt, lemonpepper seasoning, fresh mushrooms, onion, green pepper, zucchini, mozzarella cheese, sour cream

Taken from www.tasteofhome.com/recipes/grilled-vegetable-medley/ (may not work)