Grilled Peppers and Onions

Grilled Peppers and Onions 3 sweet red, green, and/or yellow peppers, in 1/2 inch strips 1 lg. onion, cut into thin wedges 1 clove garlic, minced 2 tbsp. snipped basil, thyme, and/or oregano 1 tbsp. olive oil Tear off a 36 x 18 inch piece of foil. Fold in 1/2 and fold up sides using fist to make a pouch. Place peppers, onion, and garlic in pouch tossing to mix. Sprinkle with herbs, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Drizzle with oil. Bring up to opposite edges of foil and leaving space for expansion of steam, seal tightly. Tightly seal each end. Place foil packet on grill rack. Grill directly over medium hot coats for 30 mins or until vegetables are crisp-tender, turning the pouch occasionally.