Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Olive oil |
| 1 tablespoon | Dijon mustard |
| 2 tablespoons | Fresh thyme (or 1T. dried); chopped |
| 1 teaspoon | Salt |
| 1 teaspoon | Ground pepper |
| 2 pounds | White skinned potatoes peeled; sliced 1/4\" thick |
| 2 larges | Red onions, halved; sliced 1/2\" thick |
| \N \N | PAM spray |
| \N \N | Fresh thyme sprigs; For garnish |
Combine oil, mustard, thyme, salt and pepper in a large bowl. Whisk to blend well. (Can be prepared 6 hours ahead. cover and let stand at room temperatue.) Prepare barbecue (medium-high heat.) Add potatoes and onions to mustard oil. Toss to coat. Set 1 long sheet of heavy duty aluminum foil (or 2 sheets of regular) on work surface. Spray foil with PAM. Place vegetables in center of foil. Pour remaining oil over. Cover with more foil; roll in top and bottoms of foil - then each end to make a package.
Seal tightly. Place package on grill; cook approximately 25 minutes.
Remove from grill, slit package top; fold back and garnish with thyme sprigs.
Posted to EAT-L Digest 24 Aug 96 Date: Sun, 25 Aug 1996 19:29:40 -0400 From: Laura Hunter <LHunter722@...>