GRILLED VEGGIE MIX

Grilled Veggie Mix image

Provided by Jenny Moretz

Time 1h30m

Number Of Ingredients 12

4 large new red and/or yellow potatoes (washed & sliced)
1 ea. medium green, red, orange, yellow bell peppers (cleaned & sliced)
1 large vadalia or red onion (peeled & sliced)
4-5 Tbsp minced garlic (fresh or store bought)
3 Tbsp dried dill seasoning ( or you can use dill pickle juice)
2 large pickled banana peppers (optional)
drizzle of olive oil (extra virgin)
salt and pepper
old bay seasoning (optional)
4 large ice cubes
YOU WILL ALSO NEED:
heavy duty aluminum foil

Steps:

1. Wash & slice all vegetables. Be sure to remove all of the white ribbing from your peppers, in order to remove the "tartness."
2. In a large bowl combine all ingredients except for the ice cubes, and toss to coat veggies with oil. May need to add more EVOO (Extra Virgin Olive Oil). Cover and set aside.
3. Now, using your eye, figure out how much aluminum foil you will need to make a "grilling bag." (If you can find aluminum foil grilling bags, that is great! I have not been able to find them lately!)
4. You want to double-ply your "grilling bag." Fold over the foil, and fold the open sides over twice to make a good seal.
5. Place veggies on one side of "bag."
6. Add ice cubes on the top of veggies.
7. Fold over foil, seal & crimp the foil. DO NOT leave any openings for venting!
8. Place on the "cool" side/upper rack of the grill. Rotate/turn (left to right) bag after 20 minutes. Grill another 20-30 minutes. Remove from grill and allow veggies to rest for 15 minutes before opening bag.
9. Serve hot & enjoy!!!!
10. The next morning, take leftovers and fry them up and enjoy them with some eggs & bacon!!!