| | Directions | | In large bowl, combine all ingredients except butter. Toss to coat. Place on double-thickness of heavy-duty foil (about 28 in x 18 in), or place in medium-size foil pan. Dot with butter. Fold foil around vegetable mixture and seal tightly (if using foil pan, cover tightly with aluminum foil). Grill, covered, over medium heat for 25-30 minutes or until potatoes are tender. |
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| Ingredients | | - |  | 3 ears fresh corn, each ear cut into 3 pieces (medium) |
| - | | 1 pound medium red potatoes, quartered |
| - | | 1 cup fresh baby carrots |
| - | | 1 green pepper, cut into 1 inch pieces (large) |
| - | | 1 packet dry onion soup mix |
| - | | 3 tablespoons minced fresh basil |
| - | | 1 tablespoon olive oil |
| - | | 1/4 teaspoon pepper |
| - | | 1 tablespoon butter |
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