Ingredients
Directions
- Make the butter pesto by placing basil, butter, parmesan, pine nuts, garlic and salt in a food processor or blender and puree until smooth. Set aside.
- Separate the peppers, corn, zucchini, onion, and mushrooms evenly over four large squares of foil. Spoon or pour the pesto over the vegetables, then sprinkle with salt and pepper and fold in all the edges of the foil, sealing vegetables inside.
- Place on a grill over medium-high heat and cook for about 20 minutes. Give the packets a shake halfway through cooking to aid in even cooking and to help distribute the pesto.
- Carefully remove packets from the grill and serve immediately on their own or atop rice, lettuce or even pasta.
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