Recipe courtesy of Mary Sue Milliken and Susan Feniger

Foil Wrapped Vegetables

  • Level: Easy
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
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