Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Bacon-Wrapped Chili Shrimp

Recipe courtesy of Ree Drummond

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Foil Wrapped Vegetables

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Foil-Wrapped Onions

Recipe courtesy of Marcela Valladolid

Foil-wrapped Pears with Caramel Sauce

Recipe courtesy of Tori Ritchie

Browse Reviews By Keyword