Grilled Vegetables

1. 1

   Cut the onions, peppers, zucchini and potatoes, and any other vegetable you want, into chunks.

2. 2

   Along with carrots, place in a Reynolds Hot Bag (or use heavy duty aluminum foil which you will eventually fold over to make a bag).

3. 3

   Sprinkle with vegetable oil, salt, pepper and dry Ranch Dressing mix.

4. 4

   Fold the ends tightly to seal.

5. 5

   Put on the upper shelf of the grill or over low to medium fire (don't want to scorch!) to cook about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.