| | Directions | | In a large bowl combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty aluminum foil (about 28 in x 18 in). Dot with butter. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. |
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| Ingredients | | - |  | 1/4 cup olive oil |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon dried parsley flakes |
| - | | 1 teaspoon dried basil |
| - | | 3 ears corn on the cob, cut into 3 inch pieces (large) |
| - | | 2 zucchini, cut into 1/4 inch slices (medium) |
| - | | 1 yellow squash, cut into 1/4 inch slices (medium) |
| - | | 1 sweet onion, sliced (medium) |
| - | | 1 green bell pepper, diced (large) |
| - | | 10 cherry tomatoes |
| - | | 1 cup sliced mushrooms |
| - | | 1/4 cup light butter |
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