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Vegetables In Foil

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Ingredients
  Eggplant slices 2 (Use Thick Slices)
  Thick tomato slices 2 (Use Firm Variety)
  Thin onion slices 2
  Zucchini slices 2 (Use Thick Slices)
  Mushrooms 2 Small, halved
  Salt To Taste
  Freshly ground black pepper To Taste
  Oregano/Marjoram 1 Pinch
  Olive oil 1 Teaspoon
  Butter 1 Teaspoon
Directions

GETTING READY
1. Place eggplant slices in a colander and sprinkle generously with salt. Toss well.
2. Let stand for about 30 minutes.
3. Rinse eggplant slices and dry thoroughly by pressing between several layers of paper towels.
4. Fold a large piece of foil into double layer to make a 12 inch square.

MAKING
5. On the foil square, arrange eggplant slices in the center
6. Pile on top of each slice, tomato, onion and zucchini slices.
7. Top the pile with mushroom halves.
8. Sprinkle seasonings and herbs over the vegetables
9. Drizzle olive oil and dollop with butter.
10. Make a tightly sealed foil parcel and keep aside until ready to cook.

FINALIZING
11. Heat a coal grill.
12. Place vegetable parcel on hot grill and cook for 15 minutes, turning every 5 minutes.

SERVING
13. Place the parcel on serving plate
14. Unwrap and crumple the foil at the edges to keep the vegetables hot.
15. Serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
1

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