A pack of organic cherry tomatoes, from a local farm food co-op program. (Photo credit: Wikipedia)
This recipe was shared by one of our Market Farmers, John Clark.
8 ounces whole fresh mushrooms
8 ounces cherry tomatoes
1 cup sliced zucchini
1 tablespoon olive oil or vegetable oil
1 tablespoon butter or margarine, melted
1/2 teaspoon salt or salt-free seasoning blend
1/2 teaspoon onion powder 1
/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
Place mushrooms, tomatoes and zucchini on a double thickness of heavy-duty foil (about 18 in. square). Combine the remaining ingredients; drizzle over vegetables. Fold the foil around the vegetables and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender. Yield: 6 servings.