Pouch Potatoes - cooking recipe

Ingredients

2 large russet potatoes
2 large onions
2 yellow squash or 2 zucchini
1 large green pepper
6 cloves garlic, chopped
Worcestershire sauce
bottled Italian dressing
balsamic vinegar
ground cumin
ground cinnamon
crushed oregano
salt, & pepper
heavy-duty aluminum foil

Preparation

Slice potatoes 1/4 inch thick.
Cut onions in half, then in 1/4 inch thick slices.
Cut squash or zucchini in 1/4 inch thick slices.
Cut pepper in half, remove seeds, and then cut in 1/4 inch thick slices.
Lay two large pieces of aluminum foil on table, set one potato on each.
Alternate potato with slices of onion, squash or zucchini, and green pepper.
Top potato and veggies with chopped garlic.
Sprinkle liberally with Worcestershire sauce, Italian dressing, and balsamic vinegar.
Add remaining spices liberally after the liquid has been added.
Seal foil well.
Bake over grill, rotating every 15 minutes, for one hour.