Recipe courtesy of Mary Sue Milliken and Susan Feniger

Foil Wrapped Vegetables

Name: Foil Wrapped Vegetables
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
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

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Level: Easy
Total: 40 min

Prep: 15 min
Cook: 25 min

Yield: 4 to 6 servings

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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.