Grilled Summer Vegetables - cooking recipe

Ingredients

4 medium size new potatoes, cut in 1/4-inch slices
2 medium zucchini, cut into 1/4-inch pieces
1 medium yellow squash, cut into 1/4-inch slices
1 medium onion, thinly sliced
1 medium yellow pepper, seeded and cut into thin strips
1/2 tsp. dried whole basil or 2 tsp. chopped fresh basil
1/2 tsp. freshly ground pepper

Preparation

Cook potatoes in boiling water to cover 5 minutes or just until tender; drain.
Arrange equal amounts of potato, zucchini, squash, yellow peppers and onion on 4 squares of aluminum foil.
Sprinkle with equal amounts of basil and pepper.
Fold foil over vegetables, sealing securely.
Grill over medium coals 15 minutes, turning once.
Serves 4.