Grilled Summer Vegetables
|New potatoes||4 Medium|
|Squash zucchini||2 Medium|
|Yellow squash||1 Medium|
|Yellow pepper||1 Medium|
|Dried basil/2 teaspoons chopped fresh basil||1⁄2 Teaspoon|
|Ground pepper||1⁄8 Teaspoon|
Cook new potatoes in boiling water to cover 5 minutes or just until tender; drain.
Arrange equal amounts of potato, zucchini squash, yellow squash, yellow pepper, and onion on four 12-inch squares of aluminum foil.
Sprinkle each with equal amounts of basil and pepper.
Fold foil over vegetables, sealing securely.
Grill 6 inches over medium coals 15 minutes, turning once.