Grilled Vegetable Foil Packs

It's about "thyme" there was a recipe for individual packets of herbed and grilled veggies. MORE+ LESS-

By Pillsbury Kitchens

May 2, 2017

ears fresh sweet corn, husks removed, each cut into 4 pieces

small (new) red potatoes (about 1/2 lb.), each cut in half

carrots, cut diagonally into 1 to 1 1/4-inch chunks

medium zucchini, cut into 1-inch chunks

medium onion, cut into thin wedges

1/4

cup butter, melted

tablespoons Dijon mustard

1/2

teaspoon dried thyme leaves

1/4

teaspoon salt

1/4

teaspoon pepper

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1

Heat grill. In large bowl, combine corn, potatoes, carrots, zucchini and onion. In small bowl, combine all remaining ingredients; mix well. Pour butter mixture over vegetables; toss to coat. Cut four 18x12-inch pieces of heavy-duty foil. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
2

When ready to grill, place packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 25 to 35 minutes or until vegetables are tender.
3

To serve, open packets carefully to allow steam to escape.