Ingredients
3 medium ears fresh corn, cut into 3 pieces1 pound medium red potatoes, quartered1 cup fresh baby carrots1 large green pepper, cut into 1-inch pieces1 large sweet red pepper, cut into 1-inch pieces1 envelope onion soup mix3 tablespoons minced fresh basil or 1 tablespoon dried basil1 tablespoon olive oil1/4 teaspoon pepper1 tablespoon butter
Preparation
In a large bowl, combine the first nine ingredients. Toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetable mixture and seal tightly.
Grill, covered, over medium heat for 25-30 minutes or until potatoes are tender, turning once.
