Foil Wrapped Vegetables

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 5 shallots, peeled and quartered
  • 12 baby new potatoes, quartered
  • 4 medium zucchini, cut into 1inch chunks
  • 2 tablespoons olive oil
  • 2 cloves garlic, sliced
  • 4 sprigs rosemary, leaves removed
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
Directions

In a large bowl, combine the shallots, potatoes and zucchini. Drizzle with the olive oil and mix again. Add the sliced garlic, rosemary and salt and toss to coat vegetables.

Tear off a piece of foil large enough to hold the vegetables. Place the vegetables on the foil and bring fold up the sides to form a room pouch. Place the foil pouch on a hot grill or in a preheated 425 degrees F oven and roast until potatoes are tender and caramelized, about 25 minutes.


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    Recipe courtesy of Marcela Valladolid