Guide to Grilling Vegetables

By  |  0 Comments

Grilled summer squash and zucchini

7 of 7Next
Use your ← → (arrow) keys to browse

Potatoes and Onions in a Pouch

This is the only way I make potatoes in the summer! Make a “pan-like pouch” with heavy duty foil. Use two layers for extra strength. Create an 8 inch square size or large 9 by 13 inch size, depending on the volume of potatoes. Cut potatoes and onion into even sized chunks or slices, toss with minced garlic and olive oil, a few chopped fresh herbs if desired, and seal foil tightly. Place pouch directly on hot grill. Cook until tender, 15 to 30 minutes, depending on size and volume, and stir several times while grilling.

About the Author: Registered dietitian Kim Galeaz is an Indianapolis-based writer and culinary-nutrition consultant to the food, beverage and agriculture industry. She also blogs at The Dietitian Does dessert … Breakfast, Lunch and Dinner, Too.
7 of 7Next
Use your ← → (arrow) keys to browse

Advertisement

Leave a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

By submitting this form, you accept the Mollom privacy policy.