Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Foil Wrapped Vegetables
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 to 6 servings
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.
