Grilled Italian Vegetables

2 sheets (18x20-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
1 medium red bell pepper, cut in strips
1 medium zucchini, thinly sliced
1 small red onion, thinly sliced
8 small whole mushrooms
3 Roma tomatoes, sliced 1/2-inch thick
3 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon dried basil leaves
1/2 teaspoon seasoned salt
1/4 teaspoon dried thyme leaves
1/4 cup grated Romano or Parmesan cheese (optional)

Preheat grill to medium-high.

Make a grill pan by shaping two layers of Reynolds Wrap Heavy Duty Aluminum Foil over the outside of 13x9x2-inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one-inch sides. Place foil pan on cookie sheet.

Place vegetables in foil pan. Combine oil, lemon juice, basil, seasoned salt and thyme; drizzle over vegetables. Slide foil pan from cookie sheet onto grill.

Grill 25 to 30 minutes on medium-high in covered grill, stirring frequently. Slide foil pan from grill onto cookie sheet. Sprinkle vegetables with grated cheese, if desired.

Servings: 6
Source: Reynolds Kitchens