Barbecued Confetti Vegetables Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8: To 10 cherry tomatoes, halved
1 1/2 cup: Corn cut from cob,
1: Sweet red pepper, julienned
1/2 medium: Green pepper, julienned
1 small: Onion, sliced
1 tbsp: Fresh basil leaves, chopped
1/4 tsp: Grated lemon rind,
Salt and pepper, to taste
1 tbsp: + 1 tsp. unsalted butter or margarine, cut in pieces
Directions:
Combine all ingredients except butter in a large bowl; toss gently to
mix well. Divide vegetable mixture in half. Place each half in
center of a 12 x 12" piece of heavy-duty aluminum foil. Dot
vegetables with butter. Bring corners of foil together to form a
pyramid; twist to seal. Grill foil packets over medium hot coals for
15 to 20 minutes, or until vegetables are tender. Serve immediately.
From _Delicious Decisions_ by The Junior League/San Diego, CA in
_Americas Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 320. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.
Source from luhu.jp
mix well. Divide vegetable mixture in half. Place each half in
center of a 12 x 12" piece of heavy-duty aluminum foil. Dot
vegetables with butter. Bring corners of foil together to form a
pyramid; twist to seal. Grill foil packets over medium hot coals for
15 to 20 minutes, or until vegetables are tender. Serve immediately.
From _Delicious Decisions_ by The Junior League/San Diego, CA in
_Americas Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 320. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.
Source from luhu.jp