Grilled Marinated Vegetables

Ingredients

• 8 ounce baby portobello mushrooms fresh halved
• 3 tablespoons balsamic vinegar 
• 2 tablespoons basil fresh chopped
• 2 cloves garlic minced
• 1 small bell pepper green cut into thin strips
• 2 tablespoons olive oil 
• 1 small onion red thinly sliced
• 4 servings salt and pepper black to taste
• 1 small bell pepper red yellow cut in thin strips

Equipment

• bowl
• baking sheet
• grill
• aluminum foil

Directions

1. Preheat grill to medium-high (400 degrees to 450 degrees F).
2. Combine vegetables, basil, vinegar, oil, garlic, salt and pepper in a large bowl; marinate at room temperature 15 to 20 minutes. Stack 2 sheets of Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil on a cookie sheet or tray. Turn up sides of foil to form a rim.
3. Place vegetables in an even layer on foil. Slide foil from cookie sheet onto grill.
4. Grill 8 to 10 minutes in covered grill, turning frequently, until vegetables are crisp-tender. Slide foil from grill onto a cookie sheet for transporting to serving table.