1 large green pepper, cut into 1 inch thick pieces
1 large sweet red pepper, cut into 1 inch thick pieces
1 envelope onion soup mix
3 Tbsp minced fresh basil or 1 Tbsp dried basil
1 Tbsp olive oil
1/4 Tsp pepper
1 Tbsp Butter
Instructions
In a large bowl, combine the first nine ingredients.
Toss to coat. Place on a double thickness of heavy-
duty foil (about 28 in. x 18 in.). Dot with butter.
Fold foil around the vegetable mixture and seal
tightly.
Grill, covered, over medium heat for 25-30 minutes
or until potatoes are tender, turning once.
Serving
Suggestions
One serving (1-1/2 cups) = 164 calories, 5 g fat
Originally Submitted
7/20/2011
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