Summer Vegetable Grill Packets #Rsc - cooking recipe

Ingredients

2 slices bacon
4 ears fresh corn
1 red bell pepper, large diced
2 zucchini, cut in 1/2 inch slices
1/2 cup onion, diced
1 teaspoon cavender's all purpose Greek seasoning
black pepper, freshly ground
Reynolds Wrap Foil
4 tablespoons butter

Preparation

Preheat your oven to 400 degrees. Place the bacon on the rack of a broiler pan and bake for 10 to 20 minutes, depending on the thickness of your bacon. You want it crisp but not burned.
While baking the bacon, scrape the corn off the ears of corn. Combine the corn kernels, red bell pepper, sliced zucchini, and diced onion in a bowl. Sprinkle the Cavender's Greek Seasoning over the vegetables. Add some freshly ground black pepper if you would like.
Tear off 2 12 x 12 pieces of Reynolds Wrap Aluminum Foil. (I like to use heavy duty for grilling). Place half the vegetables on each foil sheet.
Cut the butter up into small pieces and put 2 tablespoons over each vegetable packet. Bring the ends of the foil together, fold over 3 times and twist the ends together. (Each packet serves two).
Grill over hot coals for 15 - 20 minutes. While the veggies are grilling, crumble the bacon. When the veggies are ready, carefully open the packets (watch out for steam!) and sprinkle a slice of crumbled bacon over each packet. Serve and enjoy!