Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
40 min
Prep:
15 min
Cook:
25 min
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.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Bacon Wrapped Asparagus Bundles

Recipe courtesy of Rachael Ray

Bacon-Wrapped Filet

Recipe courtesy of Ree Drummond

Bacon-Wrapped Dates

Recipe courtesy of Ree Drummond

Bacon-Wrapped Shrimp

Recipe courtesy of Food Network Kitchen

Sauteed Vegetables

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword