Simply take a length of heavy-duty aluminum foil and fold it in half for strength. Now crimp up the sides to form a shallow-sided tray. Lay it on the grill before you light it. Then take a sharp knife and cut lots of slits in it to let the heat come through evenly. Spray lightly with cooking spray.
I microwave the veggies in a drizzle of olive oil just until slightly tender before putting them on the grill. Cook them the rest of the way, to your preference, on your foil tray. Sprinkle with spices of your choice as they cook. Be sure to turn your veggies to keep from sticking and for even cooking.
Note: You can get more than one use out of the tray if you clean it off. And don't forget to recycle it when you're finished with it.
By ~gloria from upstate NY
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I absolutely love grilled veggies and make them year round...no matter what the weather. I have a grill pan that has holes in it so the veggies don't fall through. I chop alll the veggies approximately the same size so they all cook fairly evenly. I like mushrooms, onions, peppers, zucchini, yellow squash ... I've even used frozen veggies and they work fine, just takes a bit longer to cook. I place all the veggies in a plastic bag, pour in some garlic infused olive oil and then shake real well. I don't have any actual measurements, I just eyeball it and try to not add too much oil, but enough to cover all evenly.
In the meantime, heat the grill and the grill pan that has been sprayed with Pam that is made for grilling. Pour the veggies in and then season with the spices of your choice. Grill till the veggies are done to your liking.
The spices I use are: Johnny's seasoning salt, garlic powder, black pepper, and 21 Seasoning Salute from Trader Joe's. Not everyone has a Trader Joe's where they live, so any good seasoning blend would be delicious.
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