Vegetable Packet
Servings: 4
Ingredients:
-
2 carrots, peeled
6 mini red potatoes
2 onions
1 tbsp (15 mL) each vegetable stock and extra-virgin olive oil
2 tsp (10 mL) chopped fresh herbs (thyme, oregano or sage)
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Cut carrots and potatoes into 1/4-inch (5 mm) thick slices. Cut onions into 1-inch (2.5 cm) wedges. Arrange on 18-inch (45 cm) long piece of greased heavy-duty or double-thickness foil. Sprinkle with stock, oil, herbs, salt and pepper; fold edges to seal. Place on grill over medium-high heat; close lid and cook, turning once, until tender, 15 minutes. Sprinkle with parsley.
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