Grilled Cheesy Vegetable Hobo Packs Recipes

Steps:

• Place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.
• Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with salt and pepper. Sprinkle with basil to serve.

Steps:

• Heat gas or charcoal grill. Spray 1 (18x13-inch) sheet of heavy-duty foil with cooking spray. Place potatoes on center of foil. Drizzle with oil; sprinkle with seasoned salt.
• Bring up 2 sides of foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packet on grill over medium heat. Cover grill; cook 30 minutes, turning once. Carefully open packet; sprinkle cheese over potatoes. Cover loosely; let stand 4 to 5 minutes or until cheese is melted.

Steps:

• Mix together all the vegetables in a large bowl.
• Take two pieces of double layered heavy duty foil (18-inches square) and lay one on top of the other.
• Put the vegetables in the center of the foil.
• Mix together the dressing ingredients; drizzle over the vegetables.
• Fold the foil around and over the vegetables and seal tightly.
• Grill, covered, over medium heat for 30-35 minutes or until the vegetables are tender, turning once.