1 tbsp. cooking oil
1 tbsp. white wine vinegar
1 tbsp. white wine Worcestershire sauce
1 tsp. snipped fresh tarragon or 1/4 tsp. dried tarragon, crushed
1/2 tsp. finely shredded lemon peel
1/8 tsp. salt
8 oz. lg. whole fresh mushrooms, halved (about 12)
2 sm. yellow summer squash, halved lengthwise & cut into 1/2" thick slices
1 c. pearl onions or 1 lg. onion, cut into chunks
1 lg. stalk celery, bias sliced into 1" pieces
2 tbsp. sliced pimento

Tear off a 36 x 18 inch piece of heavy foil. Fold in half to make an 18 inch square. Fold up sides, using your fist to form pouch. In a small mixing bowl stir together the cooking oil, white wine vinegar, white wine Worcestershire sauce, tarragon, lemon peel and salt.

In the foil pouch combine the mushrooms, summer squash, onions, celery and pimento. Pour oil mixture over the vegetables. Fold edges of foil to seal pouch securely, leaving space for expansion of steam.

Grill on an uncovered grill directly over medium-hot coals about 30 minutes or until the vegetables are crisp-tender, turning the pouch occasionally. Makes 4- 6 servings.