Foil Wrapped Vegetables

Recipe Ingredients

5		Shallots - peeled, quartered
12		Baby new potatoes - quartered
4		Zucchini - cut 1" chunks (medium)
2 tablespoons	30ml	Olive oil
2		Garlic cloves - sliced
4		Rosemary sprigs - leaves removed
1 teaspoon	5ml	Coarse salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

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.

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 - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.