2 large yellow squash, cut into 3/4-inch-thick slices
1 large zucchini, cut into 3/4-inch-thick slices
1 large yellow bell pepper, cut into 1-inch squares
1 large red bell pepper, cut into 1-inch squares
1 pound fresh mushrooms, halved
10 small new potatoes, halved
1 pound baby carrots
1/2 cup olive oil
1 (1-ounce) enveloped dry onion soup mix
1 1/2 teaspoons fresh or dried rosemary
Toss together first 8 ingredients. Sprinkle with onion soup mix and rosemary; toss to coat.
Tear 8 (12- x 18-inch) aluminum foil sheets.
Place one-eighth of vegetable mixture in center of each foil sheet.
Bring up 2 sides of each foil sheet and double fold with 1-inch-wide folds. Double fold each end to form a packet.
Grill, covered with grill lid, over medium-high heat (350 to 400) 40 to 45 minutes or until tender.
