4 red potatoes, thinly sliced
2 zucchini, sliced
2 yellow squash, sliced
12 cloves garlic, peeled
2 small yellow onions, peeled and sliced
3 Tbs extra-virgin olive oil
2 Tbs fresh oregano, minced
Salt and pepper to taste
Combine all ingredients in a bowl; toss.
Lightly oil four large sheets of heavy-duty foil.
Divide vegetables between foil sheets.
Fold foil over vegetables and seal tightly.
Place packets on edge of grill over medium-hot coals.
Cook until potatoes are tender, about 30 minutes.
Grilling with Fresh Herbs: 17 Easy and Delicious Recipes, 1989, Herb-Bits, Norwalk, CT