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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Foil Wrapped Vegetables

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Roasted Winter Vegetables with Rosemary and Calamata Olives

Recipe courtesy of Bob Blumer

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories