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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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These pouch dinners are traditionally made with ground beef while camping, but this vegetable version is a big hit when added to the grill during a cookout. It's very easy and inexpensive to make a delicious and healthy side dish that will feed a large crowd. The fun part is that you can add a little more or less of any ingredient, or even substitute completely. Ingredients:
3 baking potatoes, peeled and chopped |
5 -6 carrots, chopped |
1 bunch asparagus, chopped into 1-inch pieces |
1 (8 ounce) package portabello mushrooms, chopped |
1 onion, chopped |
6 garlic cloves, diced |
1 teaspoon basil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons olive oil |
Directions:
1. TIP: Chop the vegetables in sizes that relate to how quickly they cook. For example, chop the carrots smaller than the mushrooms.
2. Poke holes in the potatoes with a fork. Wrap each potates individually in a paper towel and microwave them together for 4-5 minutes before peeling and chopping.
3. Make 4 large aluminum foil pouches by folding the foil in half and then rolling the sides over at least 3 times. Add one fourth of each ingredient per pouch. Roll the top over to seal tightly.
4. Place the pouches on a hot grill and carefully turn and rotate every 5-10 minutes until all of the vegetables are soft or about 25-30 minutes. Leave the pouches closed until you are ready to serve.
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