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Barbecued Confetti Vegetables


8 cherry tomatoes; halved, up to 10
1 1/2 cups corn cut from cob
1 sweet red pepper; julienne
1/2 medium green pepper; julienne
1 small onion; sliced
1 tablespoon fresh basil leaves; chopped
1/4 teaspoon grated lemon rind
salt and pepper; to taste
1 tablespoon + 1 tsp. unsalted butter or
- margarine; cut in pieces

Combine all ingredients except butter in a large bowl; toss gently to mix well. Divide vegetable mixture in half. Place each half in center of a 12 x 12" piece of heavy-duty aluminum foil. Dot vegetables with butter. Bring corners of foil together to form a pyramid; twist to seal. Grill foil packets over medium hot coals for 15 to 20 minutes, or until vegetables are tender. Serve immediately. From Delicious Decisions by The Junior League/San Diego, CA in America's Best Recipes: A 1989 Hometown Collection. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 320. ISBN 0-8487-0765-6. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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