medium eggplant (about 1 lb.), peeled and cut into 3/4-inch cubes
1
medium red or green bell pepper, seeded and cut into thin bite-size pieces
1/2
medium onion, thinly sliced
1/3
cup
sliced oil-soaked sundried tomatoes, drained (optional)
2
tbsp.
olive oil (or marinade from tomatoes)
3
tbsp.
thin strips fresh basil (or 1 tsp. dry)
1/2
tsp.
salt
1/4
tsp.
pepper
2
cloves garlic, minced
3
tbsp.
shredded or grated Parmesan cheese
Directions
Heat grill to medium direct heat. Meanwhile, in large bowl, combine ingredients in order listed, except Parmesan cheese. Toss to mix well.
To make cooking packets, use four 12x16-inch pieces of heavy-duty aluminum foil; lightly coat 1 side with nonstick cooking spray. Place one-fourth of vegetable mixture in center of 1 end of each foil piece. Fold foil over to enclose vegetables (to form 12x8-inch packets). Crimp edges firmly to seal, leaving some space for expansion.
Place packets on grill. Grill, covered, 20 to 30 minutes or until vegetables are tender, turning once. Remove from grill. Sprinkle with Parmesan cheese before serving.
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