Grilled Vegetable Packets - cooking recipe

Ingredients

2 ears fresh corn, husked, cut into 4 pieces
4 small red potatoes, cut in half
2 carrots, cut into chunks
1 medium zucchini, cut into chunks
1 medium onion, cut into thin wedges
1/4 cup butter, melted
2 tablespoons Dijon mustard
1/2 teaspoon dried thyme leaves
salt
pepper

Preparation

Heat grill. In a large bowl, combine corn, potatoes, carrots, zucchini and onion.l
In a small bowl, combine all remaining ingredients; mix well.
Pour butter mixture over veggies; toss to coat. (I have use Olive Oil instead of butter, personal perference)
Cut 4 (18 x 12\") pieces of heavy-duty foil. Place veggies evenly on foil. Wrap each packet using double-fold seals, allowing room for heat expansion.
When ready to grill, place packets, seam side up, on gas grill over medium heat or charcoal 4 to 6\" from coals.
Cook 25 to 35 minutes or until veggies are tender.
To serve, open packets carefully to allow steam to escape.
*I have use the new foil packets from Reynolds wrap and just put all the veggies in there instead of individual packets.