Vegetable Hobo Dinners - cooking recipe

Ingredients

3 baking potatoes, peeled and chopped
5 -6 carrots, chopped
1 bunch asparagus, chopped into 1-inch pieces
1 (8 ounce) package portabello mushrooms, chopped
1 onion, chopped
6 garlic cloves, diced
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil

Preparation

TIP: Chop the vegetables in sizes that relate to how quickly they cook. For example, chop the carrots smaller than the mushrooms.
Poke holes in the potatoes with a fork. Wrap each potates individually in a paper towel and microwave them together for 4-5 minutes before peeling and chopping.
Make 4 large aluminum foil pouches by folding the foil in half and then rolling the sides over at least 3 times. Add one fourth of each ingredient per pouch. Roll the top over to seal tightly.
Place the pouches on a hot grill and carefully turn and rotate every 5-10 minutes until all of the vegetables are soft or about 25-30 minutes. Leave the pouches closed until you are ready to serve.