Grilled Vegetables - cooking recipe

Ingredients

1 large onion
1 pepper
1 zucchini
3 -4 potatoes
1/2 lb baby carrots
1/4 cup vegetable oil
1 (1 ounce) packet ranch dressing mix
salt
pepper

Preparation

Cut the onions, peppers, zucchini and potatoes, and any other vegetable you want, into chunks.
Along with carrots, place in a Reynolds Hot Bag (or use heavy duty aluminum foil which you will eventually fold over to make a bag).
Sprinkle with vegetable oil, salt, pepper and dry Ranch Dressing mix.
Fold the ends tightly to seal.
Put on the upper shelf of the grill or over low to medium fire (don't want to scorch!) to cook about 20 minutes.