Vegetables grilled together with a little butter, olive oil or dry white wine, topped with fresh herbs and allowed to steam in their own juices taste wonderful. Just cut the vegetables into similarly sized pieces and wrap in heavy duty foil lined with parchment paper. Easy and no clean up! You can make a large combination packet or individual packets. Open up the foil packet and lay vegetables over rice, pasta or any favorite grain and you have a delicious meal. Be creative in building your combinations. To make a packet just take a piece of foil large enough to hold the vegetables with their juices. Place a piece of parchment paper on top of heavy-duty foil or 2 pieces of regular foil. Add the vegetables to the center with the seasonings. Fold long edges up 3-4 times over the vegetables, then fold up the short ends 3-4 times to seal. It should end up being a sealed packet so the vegetables can steam and cook in a short time. Grill for 20 minutes on a closed grill. The packets will hold heat for 20 minutes after removed from the grill. Serve hot.

    Spring Combo Packet

• 3 cups diced red potatoes, pre-boiled for 5 minutes and drained
• ½ onion, chopped
• 3 thin slices of fennel bulb
• 8 white mushrooms, halved 
• 1 small carrot, diced
• 1 sprig of thyme or parsley 
• Dabs of vegan butter (optional)
• ½ teaspoon salt
• Freshly ground pepper, to taste

    To add a depth of flavor, when pre-boiling the potatoes, add a ½ teaspoon of salt to the cooking water. This is an optional step for all who are watching their salt intake.

    Summer Combo Packet  

•     2 cups green beans, whole or sliced
•     8 small red potatoes, halved, pre-boiled for 5 minutes and drained
•     6 mini size carrots, whole or sliced 
•     4 pearl onions, peeled and whole 
•     Slices of sweet or hot peppers
•     1 clove garlic, minced
•     1 tablespoon fresh chives, chopped
•     ½ teaspoon salt  
•     Freshly ground pepper
•     Splash of dry white wine (optional)

    Green Combo Packet  

       This just takes 10-15 to cook.  

•    10 white mushrooms, halved or quartered
•     8 cups fresh baby spinach 
•      1 clove garlic, minced  
•     1 bunch green onions, chopped 
•     ½ teaspoon red pepper flakes
•     ½ teaspoon salt 
•      Freshly ground pepper
•     A couple drops of olive oil or toasted sesame oil