Foil Vegetables on the fire (or grill)

This was a saved post and it looked complete so I hope you don't mind Nicole, but I am publishing it!

Colorful Veggies in Foil
Ingredients:
1 zucchini squash, chopped into 1 1/2 inch pieces
1 yellow squash, chopped into 1 1/2 inch pieces
1 lb. mushrooms, quartered
1 pkg. cherry or grape tomatoes
1 red bell pepper, cut into 1 1/2 inch pieces
1 green bell pepper, cut into 1 1/2 inch pieces
2/3 c. Kraft Zesty Italian dressing
Parmesan Cheese

Wash and cut all veggies. Toss with dressing to coat. Attach 2 pieces of foil together by folding edges 3 times. (like if you were sewing a hem) Dump all veggies onto foil.
Fold sides up over the ends of the veggies.
Close top by bringing last 2 sides together and "hemming" the last 2 pieces together. This is how it looks when it is done.
I cooked mine on coals in a firepit. The coals or briquettes should be grayish. This means they are hot enough to cook the food. We used really dry firewood and it took about 30-40 mins. to get them hot enough. To be safe, plan on an hour.Place foil dinners directly on hot coals. Cook about 6 minutes per side. Sprinkle with Parmesan Cheese and serve.

I got this recipe from Kraft Foods' Food and Family Magazine, recipe can also be found online: http://kraftfoods.com/kf/recipes/sensational-foil-pack-vegetables-106267.aspx

You can also cook them on the grill. Cook 3-4 minutes, then flip over and cook another 3 mins.

*This same meal we also had foil dinners.