Roasted Italian Vegetables

Ingredients

• 1 medium zucchini, cut into 1-inch slices
• 1 medium summer squash, cut into 1-inch slices
• 1/2 medium bell pepper, sliced
• 1/2 medium onion, cut into wedges
• 6 -10 okra pods, steam cut off, cut into 1 inch lengths (optional)
• 1/2 cup mushroom, quartered (optional)
• 1 cup baby potatoes, cut into halves
• 4 -6 garlic cloves, peeled
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley flakes
• 1 teaspoon paprika
• salt and pepper

Directions

1. Place the baby potatoes in a small amount of water and bring to a boil; boil for 3 to 4 minutes or until they are slighltly cooked; remove from water and allow to cool slightly.
2. Mix together all the vegetables, oil and seasonings.
3. Tear 2 sheets of foil (10x10inch), divide the prepared vegetables among the foil sheets.
4. Season each packet with salt and pepper to taste, bring foil up to center and fold over several times, sealing well; fold in ends and seal.
5. Preheat grill, place packets on grill and cook 10 minutes, turn over and cook an additional 10 minutes.

Enjoy!