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Grilled Vegetables

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“This is a great way to make your vegetables on a hot day when you don't want to turn on the stove. My family asks for these, they're so good! Easy to alter the quantities for more people or to fit your preferences.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the onions, peppers, zucchini and potatoes, and any other vegetable you want, into chunks.
  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. Sprinkle with vegetable oil, salt, pepper and dry Ranch Dressing mix.
  4. Fold the ends tightly to seal.
  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.

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