Foil wrapped vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Shallots; peeled, quartered | |
| 12 | Baby new potatoes; quartered | |
| 4 | mediums | Zucchini; cut 1\" chunks |
| 2 | tablespoons | Olive oil |
| 2 | Garlic cloves; sliced | |
| 4 | Rosemary sprigs; leaves removed | |
| 1 | teaspoon | Coarse salt |
| ½ | 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 fold up the sides to form a roomy pouch. Place the foil pouch on a hot grill or in a pre-heated 425 degree oven and roast until potatoes are tender and caramelized, about 25 minutes. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E03 broadcast 01-15-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-09-1998
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.