Grilled Vegetables
Ready In: 30 mins
Serves: 4
Ingredients
Directions
- Cut the onions, peppers, zucchini and potatoes, and any other vegetable you want, into chunks.
- Along with carrots, place in a Reynolds Hot Bag (or use heavy duty aluminum foil which you will eventually fold over to make a bag).
- Sprinkle with vegetable oil, salt, pepper and dry Ranch Dressing mix.
- Fold the ends tightly to seal.
- Put on the upper shelf of the grill or over low to medium fire (don't want to scorch!) to cook about 20 minutes.
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