Grilled Veggies

I cooked some of these vegetables on the fire last night, but because we had SO much to cook, I threw several packages of veggies on the grill as well to save time. You can put just about any vegetable (or fruit) into these foil packets before grilling. I'll just tell you what I put into ours. They really turned out great!

Grilled Veggies

1 Tbsp butter
1/2 Tbsp Mrs. Dash type seasoning (I used Bragg)
1-2 potatoes, peeled and cut into chunks
about 5 asparagus spears
1 large carrot, cut into chunks
1 stalk of celery, cut into chunks
1/4 cup onion, cut into chunks
1/2 small zucchini, cut into large chunks
    (Summer squash cooks quickly so be sure to cut them bigger than the other vegetables)
1 Tbsp Miso

Cut a large piece of heavy duty aluminum foil. Arrange vegetables in the center of the foil. Be sure you have enough foil on either side of the vegetables to fold completely over vegetables so you can be sure to get a tight wrap. Sprinkle miso over vegetables followed by Mrs. Dash. Add a pat of butter to the top of the pile and fold foil over, completely enclosing vegetables in a tight package. Heat grill to about 500 F. Arrange foil packets in a single layer on grill and close lid. Grill 10 minutes. Turn packets and grill an additional 8-10 minutes. If wrapped tightly, vegetables will stay hot for up to an hour giving you plenty of time to finish cooking your meal before serving if necessary.