Foil Wrapped Vegetables

8 ingredients
6 steps

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

Directions

  1. 1
    In a large bowl, combine the shallots, potatoes and zucchini.
  2. 2
    Drizzle with the olive oil and mix again.
  3. 3
    Add the sliced garlic, rosemary and salt and toss to coat vegetables.
  4. 4
    Tear off a piece of foil large enough to hold the vegetables.
  5. 5
    Place the vegetables on the foil and bring fold up the sides to form a room pouch.
  6. 6
    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.

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