Grilled Vegetable and Mushroom Packets

INGREDIENTS

• 1 pound Modern portabella, crimini or fresh white mushrooms, cleaned, trimmed and quartered (about 5 cups)
  
• 1 pound asparagus, trimmed and cut into 3-inch lengths (about 2-1/2 cups)
  
• 1 large sweet red bell pepper, cut into 2-inch strips (about 1 cup)
  
• 1 large yellow summer squash (about 7 ounces), cut into half lengthwise and sliced crosswise into 1-inch pieces about 1-1/4 cup)
  
• 1 large zucchini (about 7 ounces), cut into half lengthwise and sliced crosswise into 1-inch pieces (about 1-1/4 cup)
  
• 1 large sweet onion, cut into 10 wedges
  
• 1/4 cup olive oil
  
• 5 cloves garlic, peeled
  
• 1 tablespoon fresh or 1 teaspoon dried oregano leaves, crushed
  
• 1 teaspoon salt
  
• 1-1/2 teaspoons fresh or 1/2 teaspoon dried thyme leaves, crushed
  
• 1/4 teaspoon ground black pepper

INSTRUCTIONS

This dish is convenient in every way. It can be assembled ahead and refrigerated until ready to cook, it minds itself on the grill or in the oven while you do other things and there is no clean up when dinner is over.

Preheat rack for outdoor grill until hot or oven to 450°F. Cut heavy-duty aluminum foil into 12- by 24-inch rectangle. In large bowl, combine mushrooms, asparagus, bell pepper, yellow squash, zucchini, onion, olive oil, garlic, oregano, salt, thyme and pepper; toss until well coated. Place vegetable mixture in center of foil. Bring up longer sides and double fold securely. Double fold ends to seal, leaving room for steam to circulate inside packet. Grill on rack on outdoor grill or bake in oven until vegetables are tender, about 40 minutes. Open ends of foil packet first to allow steam to escape; then open top. Serve over cooked pasta or rice, if desired.

Yield: 6 servings