Lay 2 heavy duty pieces of foil on top of each other (should be 12 inches each), repeat for second pack.

Distribute all vegetables between 2 packs as evenly as possible. Top each pack with 1 TBS fresh pesto and a dash of salt and pepper.

Hold the two long edges of foil and bring together in the center above the food.Fold edges down creating a small lip – about ½ inch along the entire length of the foil. Make to sure there is room between the food and the foil so heat can build up inside the packet. Fold lip over once more so it lays flat on top of the foil pouch. The top of the foil pouch should be nicely sealed now leaving two open “short” edges. Press short edges together and fold over once to create another ½ inch lip. Make sure there is plenty of extra room from the edge of the foil to the contents of the foil packet (1 ½ to 2 inches). Fold lip over once more so it lays flat on top of the foil pouch. Your foil packet should be tightly sealed on all sides and stay closed when you handle it. Make sure the food has room inside the packet though, making it too tight will make it so the food does not cook well.

Place packets onto grill, and close lid of grill. Cook for 4-5 minutes. Using tongs or your hands (WITH A OVEN MIT ON), shake the packet around a bit. Close the lid and cook 2-3 more minutes. Carefully remove from grill, and set aside. Using an oven mitt, carefully open the pack, and lay your cheese on top, and the fresh basil leaves. Loosely close the pack back up, and leave for 1-2 minutes, allowing the cheese to melt.

For the glaze (this can be made while your packs are grilling): Add balsamic vinegar and sugar to a small sauce pan; whisk until combined. Bring to a boil, then whisk, reduce heat to a strong simmer, and cook simmering for about 5 minutes. Remove from heat, let cook for a few minutes (mixture will thicken). Drizzle the glaze over the top of the vegetable packets once the cheese is melted. Enjoy!