Ingredients
- About 1 cup broccoli florets a good-sized handful, if eyeballing
- 1 ear sweet corn cut into 1- to 2-inch pieces
- 1 zucchini or summer squash sliced ¼ inch thick
- About 1 cup mushrooms (Chanterelles if you’re foraging, but shiitakes or baby portabellas work well too!)
- 1 bell pepper cored and sliced into strips
- ½ eggplant diced
- ½ sweet onion sliced thick
For Preparation:
- Foil as needed or 1 large sheet
- Extra-virgin olive oil
- Salt to taste
- Black pepper to taste
- 1–2 teaspoons fresh or dried rosemary
- 1–2 teaspoons fresh or dried thyme
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika optional
Directions
- Drizzle about 3 tablespoons olive oil into the storage bag containing all pre-cut, pre-seasoned vegetables, then reseal the bag. Shake well (or toss) to coat evenly.
- Spread the veggies over foil, wrap securely and carefully place directly on hot wood/coals or grill grate. Cook for 15–20 minutes, flipping once halfway through, until color brightens and vegetables seem tender and start to brown. Roast longer for softer vegetables
