Makes: 6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes

Barbecues Vegetables Oriental

Ingredients:

4 stalks celery, sliced diagonally 1/2 inch thick
4 carrots, peeled and sliced diagonally like the celery
4 ounces snow peas, tips removed, sliced diagonally into two or three pieces
1 red pepper, cut in narrow strips
1 red onion, cut into eighths
1 bunch broccoli, stems peeled, cut in florets
8 ounces mushrooms, sliced (I used baby bellas tonight)
1/2 cup vegetable oil
2 tablespoons soy sauce (Diane uses 2 teaspoons)
1 tablespoon garlic (Diane uses a single clove)
1 tablespoon fresh ginger (Diane uses 1 teaspoon, we've both used ground ginger as a substitute, it's fine and in fact MIGHT be better)
1 1/2 teaspoons salt
Freshly ground pepper

Directions:

1. Prepare grill.
2. Collect vegetables in a very large bowl.
3. Stir together oil, soy sauce, garlic, ginger and salt and pour over vegetables.
4. Stir well until vegetables are well coated.
5. Divide vegetables among 8 (or more) strips of aluminum foil, each slightly longer than wide.
6. Sprinkle each packet with pepper.
7. Wrap foil around vegetables and seal.
8. Place on hot grill for about 20 minutes or until vegetables are tender crisp.
9. Remove from grill and serve.