Barbecued Veggies
These veggies make a great accompaniment to barbecued meats, and are a welcome change from the usual potato salad and coleslaw served at cookouts.
Ingredients:
Assorted vegetables, washed and cut up (suggestions: potatoes, squash, eggplant, mushrooms, onions, scallions, green beans, bell peppers, plum tomatoes, zucchini, okra, etc. Be creative!)
Fresh or bottled salad dressing
Reynolds™ Barbecue Bags or heavy-duty aluminum foil
Put the cut up veggies into the barbecue bag or place them on a large sheet of foil. Pour the salad dressing all over the veggies. Fold the bag or foil to seal it.
Place the wrapped veggies right on the grill and let them sit for about an hour. Cook your meat while the veggies steam.
The veggies are done when they are tender enough for you. Carefully remove the wrapped veggies and transfer them from the package to a serving bowl. Don't forget the cooking juices! Pour this over the veggies for a flavor treat!
