0.0 – 0 reviews • Easy Grilling Recipes and Tips
| Level: |
Easy |
| Total: |
40 min |
| Prep: |
15 min |
| Cook: |
25 min |
| Yield: |
4 to 6 servings |
Ingredients
- 5 shallots, peeled and quartered
- 12 baby new potatoes, quartered
- 4 medium zucchini, cut into 1inch chunks
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- 4 sprigs rosemary, leaves removed
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
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 bring fold up the sides to form a room pouch. Place the foil pouch on a hot grill or in a preheated 425 degrees F oven and roast until potatoes are tender and caramelized, about 25 minutes.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
173 |
| Total Fat |
5 g |
| Saturated Fat |
1 g |
| Carbohydrates |
29 g |
| Dietary Fiber |
5 g |
| Sugar |
8 g |
| Protein |
5 g |
| Cholesterol |
0 mg |
| Sodium |
336 mg |
