Books & Spoons Recipe: VEGGIES ON THE GRILL

Most of us have had eggplant, zucchini, bell peppers, and onions on the grill. If you add some garlic, fresh ginger, orange peel, orange juice and a bay leaf, put them all in a pouch, and grill them together, you get a lovely, refreshing flavors into the vegetables!
It is perfect as it is for a meal, or can be served with just about any kind of meat you want to put on the grill, as well.
I hope you are enjoying the grill season
~ Cheers!

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VEGGIES ON THE GRILL
(for 4)

1           Eggplant
1           Zucchini
2           Red Bell peppers
2           Red Onions
4           Cloves of Garlic
1           Spring of Rosemary
4           Bay leaves
1           Orange, zest & juice
2 TBSP Shredded fresh ginger
4 TBSP Olive oil
             Salt + Pepper

1. Cut the vegetables into slices
2. Put them on a two aluminum foil sheets
3. Add the herbs, orange zest, orange juice, ginger, and olive oil, salt+pepper
4. Seal the pouches well, make sure the pouches are flat and well sealed so the juices don't run out of them.
5. Carefully set the pouches on a hot grill for about 15-20 minutes. Turn them around while grilling to make sure all the veggies gets done inside.