1 pound fresh white mushrooms, sliced (about 5 cups)
2 medium zucchini, sliced (about 3 1/2 cups)
1 medium onion, thinly sliced (about 1 cup)
1 red bell pepper, diced (about 1 cup)
1/2 cup couscous
1/2 cup homemade or prepared barbecue sauce
salt and pepper to taste


1. Prepare outdoor grill, placing grill rack 5 inches from heat source, or preheat oven to 425 degrees F. Place mushrooms in a medium bowl. Add zucchini, onion, red pepper, couscous and barbecue sauce; turning to coat. Season with salt and pepper; set aside.
2. On a work surface, place 4 sheets (each about 20 inches long) of heavy duty or doubled aluminum foil. In the center of each piece, place mushroom mixture, dividing evenly. Bring long sides of foil together over mixture, allowing space for heat circulation and expansion; fold to seal. Fold up short ends; crimp to seal.
3. Place on prepared outdoor grill, about 5 inches from heat source or in oven. Cook until vegetables are tender and couscous is cooked (on grill for about 15 minutes, turning once, or in the oven for about 20 minutes). Remove; let stand for 5 minutes. Carefully unfold foil and serve.
Be careful when opening the packets from the grill or oven. Poke a small hole in each packet before opening to avoid a steam burn.
Grilled Mushroom Packets
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