Ingredients
2
ears fresh sweet corn, husks removed, each cut into 4 pieces
4
small (new) red potatoes (about 1/2 lb.), each cut in half
2
carrots, cut diagonally into 1 to 1 1/4-inch chunks
1
medium zucchini, cut into 1-inch chunks
1
medium onion, cut into thin wedges
1/4
cup butter, melted
2
tablespoons Dijon mustard
1/2
teaspoon dried thyme leaves
1/4
teaspoon salt
1/4
teaspoon pepper
Preparation
Heat grill. In large bowl, combine corn, potatoes, carrots, zucchini and onion. In small bowl, combine all remaining ingredients; mix well. Pour butter mixture over vegetables; toss to coat. Cut four 18x12-inch pieces of heavy-duty foil. Divide vegetable mixture evenly onto center of each cut foil piece. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
When ready to grill, place packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 25 to 35 minutes or until vegetables are tender.
To serve, open packets carefully to allow steam to escape.
