Grilling vegetables is simple. The vegetables gain so much flavor from the outdoor cooking method that you can keep spices and salt to a minimum. We steamed vegetables in foil packets but if you have a grill basket, use it for a wonderful experience as well.
In the photo you see 1 1/2 cups red and yellow bell pepper spiced with dried basil and freshly ground pepper. A little olive oil was added, too.
We also made mushroom packages that were consumed before they could be photographed. For them, I quartered button mushrooms, added a tablespoon of white wine and a tablespoon of olive oil. A little pepper was their only spice.
