Barbecued Confetti Vegetables
- 8 To 10 cherry tomatoes
- -- halved
- 1 1/2 c Corn cut from cob
- 1 Sweet red pepper; julienned
- 1/2 md Green pepper; julienned
- 1 sm Onion; sliced
- 1 tb Fresh basil leaves; chopped
- 1/4 ts Grated lemon rind
- Salt and pepper; to taste
- 1 tb + 1 tsp. unsalted butter or
- -margarine; cut in pieces
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 _America's
Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House,
Inc., 1989. Pg. 320. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
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 _America's
Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House,
Inc., 1989. Pg. 320. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
