Not only does foil-pack cooking eliminate any pans to wash, but you can put the packets together (minus the cheese) at home and keep them in the cooler until dinnertime.

Prep: 30 minutes Grill: 18 minutes

24 baby carrots
3 leeks, halved and thinly sliced
2 yellow sweet peppers, seeded and cut into 1-inch pieces
6 sprigs fresh thyme
2 Tbsp. unsalted butter
1/2 tsp. lemon-pepper seasoning
1/4 tsp. kosher salt
4 oz. fontina cheese, shredded (1 cup)

1. Scrub carrots and set aside.

2. Fold six 18x16-inch pieces of heavy foil in half to make six 16x9-inch rectangles. Divide carrots, leeks, and peppers among foil pieces, mounding vegetables in the center of the foil pieces. Top each with a thyme sprig. Dot with butter and sprinkle with lemon-pepper seasoning and salt. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose vegetables, leaving space for steam to build.

3. For a charcoal grill, grill vegetable packets on the rack of an uncovered grill directly over medium coals for 18 to 20 minutes or until vegetables are tender, turning packets once halfway through grilling. Carefully make a slit in the top of each packet; gently open packets. Sprinkle cheese in packets. Grill about 2 minutes more or until cheese is melted. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetable packets on grill rack over heat. Cover and grill as above.) Makes 6 servings.