Foil wrapped vegetables

Yield: 4 servings

Measure Ingredient
5 \N Shallots; peeled, quartered
12 \N Baby new potatoes; quartered
4 mediums Zucchini; cut 1\" chunks
2 tablespoons Olive oil
2 \N Garlic cloves; sliced
4 \N Rosemary sprigs; leaves removed
1 teaspoon Coarse salt
½ teaspoon Freshly-ground black pepper

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.

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