Tin Foil Veggie Pouches
Ingredients:
4 Tbsp. Shirley J Onion Seasoning
2 Yellow Crookneck Squash
2 Small Zucchini
3 Carrots
10-12 Fresh Asparagus Spears
2 cobs Fresh Corn
2 Tbsp. Butter
Directions:
In a small saucepan, combine butter and onion seasoning; melt butter and simmer slowly for two minutes. Do not burn. Prepare eight squares of aluminum foil (heavy duty preferred) in approximately 12x12 inch pieces. Place two squares on top of each other and place ¼ of the vegetables in the middle of foil squares. Top vegetable mixture with ¼ of the melted, seasoned butter, and wrap in the double foil sheets, creating small foil "pouches." Be sure to crimp the edges and seams tightly. Place veggie pouches on outdoor grill for approx 15 minutes, turning over halfway through cooking.
www.shirleyj.com
