Spectrum Naturals Canola Spray Oil with Butter Flavor

1 large red bell pepper, seeded

1 large green bell pepper, seeded

2 medium-size zucchini

2 medium-size yellow squashes

2 cups fresh button mushrooms

4 medium-size green onions, white and green parts minced

1 teaspoon dried thyme

1 teaspoon dried basil

½ teaspoon garlic powder

¼ teaspoon mustard powder

⅛ teaspoon freshly ground black pepper

Optional: Vinaigrette dressing of choice

• Prepare a 20″ × 14″ sheet of heavy-duty foil by spraying the center with the spray oil.

• Cut the bell peppers into ¼″ strips; slice the zucchini and squashes cross-wise into ¼″ slices. Slice the mushrooms. Arrange the vegetables over the foil. Evenly sprinkle the green onions, thyme, basil, garlic and mustard powders, and black pepper over the vegetables. Lightly spray the mixture with the spray oil. Fold the ends of the foil up and over the vegetables, wrapping it into a packet and sealing it by crimping the edges well, leaving space for heat to circulate.

• Grill on a covered grill over medium coals for 20 to 25 minutes, or until the vegetables are fork tender. Carefully open the foil packet and grill for an additional 5 minutes to let the juices from the vegetables evaporate, if desired.