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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Susan Hase of Larsen, Wisconsin shares a hearty potato dish that's her no-fuss favorite. And because everything is wrapped in foil and cooked on the grill cleanup in a snap. Ingredients:
12 small red potatoes, halved |
1 medium sweet potato, peeled and cut into chunks |
4 tablespoons butter, melted, divided |
4 to 6 garlic cloves, minced, divided |
2 tablespoons minced fresh parsley, divided |
1-1/2 teaspoons salt, divided |
1/2 teaspoon lemon-pepper seasoning, divided |
3/4 pound whole fresh mushrooms |
1 large onion, sliced |
1 medium green pepper, cut into 1/4-inch slices |
1 small zucchini, cut into chunks |
1 medium yellow summer squash, cut into chunks |
1 cup (4 ounces) shredded part-skim mozzarella cheese or shredded swiss cheese |
sour cream, optional |
Directions:
1. Place potatoes and sweet potato on an 18-in. x 15-in. piece of heavy-duty foil. Drizzle with half of the garlic, parsley, salt and lemon-pepper. Seal packet tightly. Grill, covered, over indirect medium-hot heat for 20 minutes on each side.
2. Meanwhile, place mushrooms, onion, green pepper, zucchini and summer squash on a 20-in. x 18-in. piece of heavy-duty foil. Drizzle with remaining butter; sprinkle with remaining seasonings. Seal packet tightly. Grill, covered, over medium-hot heat for 10 minutes on each side or until the vegetables are crisp-tender.
3. Combine the contents of both packets in a serving bowl; sprinkle with cheese. Serve with sour cream if desired. Yield: 8-10 servings.
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