Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
4 to 6 servings



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

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Bacon Wrapped Asparagus Bundles

Recipe courtesy of Rachael Ray

Bacon-Wrapped Dates

Recipe courtesy of Ree Drummond

Bacon-Wrapped Filet

Recipe courtesy of Ree Drummond

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Bacon-Wrapped Shrimp

Recipe courtesy of Food Network Kitchen

Sauteed Vegetables

Braised Brisket and Vegetables

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories