Grilling vegetables in foil packets with olive oil and herbs is a simple yet delicious way to enjoy the late summer harvest.
| Prep Time: | 15m |
| Cook Time: | 30m |
| Ready in: | 45m |
| Yield: | 10 servings |
| Ingredients | |
| 2 1/2 pounds new potatoes, thinly sliced 1 large sweet potato, thinly sliced 2 Vidalia onions, sliced 1/4 inch thick 1/2 pound fresh green beans, cut into 1 inch pieces 1 sprig fresh rosemary 1 sprig fresh thyme 2 tablespoons olive oil salt and pepper to taste 1/4 cup olive oil | |
- Preheat grill for high heat.
- In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat.
- Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly.
- Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender.
| Nutrition Information Servings Per Recipe: 10 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 233 cal | Total Fat: | 8.5 g | Cholesterol: | 0 mg | |||
| Sodium: | 54 mg | Carbohydrates: | 37 g | Fiber: | 4.8 g | |||
| Protein: | 4 g | |||||||
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