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Grilled Mexicali Vegetables (pareve)

1 red bell pepper cut in strips
1 green bell pepper, cut into strips
2 cups corn cut from the cob
1 sliced onion
1 tablespoons chopped parsley
8 halved cherry tomatoes
1 tablespoon dried parsley
1/4 teaspoon chili powder
1/2 teaspoon salt
2 teaspoons margarine
1/2 teaspoon lemon pepper

Preheat the grill to hot. Combine everything except the butter in a bowl. Place the vegetables in 2 pieces of foil, measuring 12 x 12 inches. Dot with margarineand bring the ends of the foil together, twisting to seal the packets. Grill the packets for 15 to 20 minutes or until the vegetables are tender. Serves 4