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Grilled veggie medley packes
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| 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 |
DIRECTIONS
1 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. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
2 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.
3 To serve, open packets carefully to allow steam to escape.
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