Ingredients
1/4 cup olive oil1 teaspoon salt1 teaspoon dried parsley flakes1 teaspoon dried basil3 large ears fresh corn on the cob, cut into 3-inch pieces2 medium zucchini, cut into 1/4-inch slices1 medium yellow summer squash, cut into 1/4-inch slices1 medium sweet onion, sliced1 large green pepper, diced10 cherry tomatoes1 jar (4-1/2 ounces) whole mushrooms, drained1/4 cup butter
Preparation
In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly.
Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.
