Summer Vegetables for the Grill

• 6 new potatoes, halved
• 1 cup baby carrots
• 1 small onion, quartered
• 1 medium red pepper, quartered
• 1 12 cups corn
• 1 cup zucchini, sliced
• 1 large tomatoes, chopped
• 1 cup white mushroom, sliced
• 2 tablespoons garlic
• 6 tablespoons butter, separated
• 1 teaspoon salt
• 2 teaspoons pepper

1. Mix all the vegetables in a bowl, sprinkling with salt, pepper and garlic as you go.
2. Separate vegetables into equal halves, and transfer each group to a sheet of aluminum foil.
3. Dab the top of the veggies with pats of butter, and cover with more foil, folding off the sides to create two "pouches".
4. With a fork, pierce the top fo the pouches a few times to allow for some steam release.
5. Place on the top rack of a grill, or you can back in the oven, for about 45 minutes to an hour (or until the potatoes are tender).

potatoes, baby carrots, onion, red pepper, corn, zucchini, tomatoes, white mushroom, garlic, butter, salt, pepper

Taken from www.food.com/recipe/summer-vegetables-for-the-grill-300735 (may not work)