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.
c.1996, M.S. Milliken & S. Feniger, all rights reserved
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