Grilled Veggie Pouches

Ingredients:

• 1 eggplant
• 1 zucchini
• 1 yellow squash
• 1 red bell pepper
• 1 sweet vidalia onion
• salt & pepper, to taste
• 3 Tblsp. extra virgin olive oil
• 2 Tblsp. chopped fresh basil leaves
• 1 Tblsp. fresh thyme leaves
• 1/8 tsp. dry mustard powder
• 1/8 tsp. paprika
• 1 clove garlic, minced

Directions:

Preheat your grill over medium-high heat.

Cut both ends off of the eggplant. Cut the eggplant in half, lengthwise. Cut each half in half, to create four sections. Cut each section into one inch slices.

Cut both ends off of the zucchini. Cut the zucchini in half and slice each half into one inch slices.

Cut both ends off of the squash. Cut the squash in half and slice each half into one inch slices.

Remove the core and seeds from the red bell pepper. Slice the pepper into ½ inch thick strips.

Remove the outer peel from the onion and slice it in half. Slice each half of the onion into ½ inch thick strips.

Put all vegetables in a large mixing bowl and season with salt & pepper. Add all remaining ingredients and toss to coat well. Place one serving of mixed vegetables on a sheet of heavy duty aluminum foil. Fold the long edges of the foil up toward each other and fold the two sides together. Repeat with the short edges to form a pouch. Continue making single serving pouches until all veggies have been used.

Place the foil pouches on the grill rack and cook approximately five minutes per side. Open pouches and serve.