Foil Wrapped Vegetables
By: Anonymous
Published: Thursday, February 25, 2010 - 2:13am

Ingredients




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
1/2 teaspoon Freshly-ground black pepper

Preparation

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 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. 3 This recipe yields 4 to 6 servings.