Ingredients
- 1 pound uncooked red potatoes, scrubbed and thinly sliced (about 3 cups)
- 1 medium yellow pepper, cut into thin strips (about 2 cups)
- 1 medium red onion, thinly sliced (1 cup)
- 1 tbsp olive oil
- 2 medium garlic cloves, minced
- 1 tbsp rosemary, fresh, chopped, or less to taste Rosemary imparts a strong flavor to this recipe. If you're not a big rosemary fan, cut back on the amount.
- ½ tsp table salt
- ½ tsp black pepper, freshly ground
Make it step by step
- Heat outdoor grill.
- Tear off four 12-inch long pieces of aluminum foil.
- In a large bowl, combine potatoes, pepper strips, onion, oil, garlic, rosemary, salt and black pepper until mixed and coated.
- Spread about 1½ cups of vegetable mixture in a fairly even layer near 1 end of each piece of foil.
- Fold foil over to form packets; fold edges over to form a tight seal.
- Grill packets, turning a few times, until potatoes are tender, about 20 to 25 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.