Grilled Vegetables

Recipe by Whisper
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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