Grilled Hot Dogs and Veggie Packs

I love grilled veggies, but I'm not crazy about kabobs. Maybe I don't know what I'm doing, but I feel like they get dried out too easily when grilled in the kabob-fashion. (Plus, I always lose some yummies falling off the stick.) So, instead, I prefer mixing the veggies up in a foil packet for grilling.

VEGGIES:
1 zucchini
1 box of button mushrooms
1 yellow baby bell pepper
1 red baby bell pepper
1 orange baby bell pepper
1 Tbsp minced garlic
Worchestershire sauce
1 Tbsp butter
Black pepper

Wash vegetables. Slice zucchini in "rounds." Remove mushroom stems. Hollow out the peppers and slice into rings. Put all veggies into a bowl with the garlic and butter (cut up into smaller pieces), stir well. Add several dashes of worchestershire sauce, stirring well. (The amount of sauce is up to you. We coated all the veggies with it pretty well.) Add black pepper - amount to your liking - and stir well again. Place on foil, fold and seal into a packet. Place on grill - top rack, if you have that option. Leave on grill for about 30 minutes - until the veggies are the texture you like best.

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The hot dogs were all beef, natural hot dogs from The Choppin' Block. Grill them until you achieve the color you want. Ryan also put the buns on the grill to warm them up. Perfect spring grilling meal!