This recipe, with a few modifications, has carried us nicely through the summer with a minimum of dirty dishes! I always use as many veggies as I have available-- including potatoes, onions (any color work fine), peppers (green, yellow, red), squash and zucchini, and mushrooms to name a few. At first I used butter but I find olive oil to work better-- the point of the fat used is to soften the starchy veggies and keep everything from burning and sticking to the foil. I always add spices, garlic is a must (fresh or powdered, whatever is available), and lots of pepper. I usually don't add cheese at all-- who needs it?? All our guests have loved this recipe, it's so easy-- just throw the packets on the grill for 30 min-1 hour (the more veggies inside, the longer) and remember to turn them over once in awhile, and you're golden! Great recipe!
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