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Fire-Roasted Dilled Potato Medley
- Makes: 6 servings
- Prep 25 mins
- Grill 25 mins to 30 mins
Ingredients
-
3
medium Yukon gold, Yellow Finn or other yellow-fleshed potatoes (about 1 pound), peeled and cut into 1-inch pieces
-
1 1/2
cups
packaged peeled baby carrots, baby carrots with tops trimmed, or 3 medium carrots, halved lengthwise and cut into 2-inch pieces
-
1
cup
frozen pearl onions or peeled and halved purple boiling onions, cippolini onions and/or shallots
-
1/4
cup
olive oil
-
2
tablespoons
snipped fresh dill or 1 teaspoon dried dillweed
-
1
teaspoon
kosher or sea salt or 3/4 teaspoon salt
-
1/2
teaspoon
coarsely ground black pepper
-
1
lemon, thinly sliced and seeded
Directions
- Stack two 13x9x2-inch disposable foil pans to make a double thickness. Place potatoes, carrots, and onions in pan. In a small bowl combine oil, dill, salt, and black pepper. Add to vegetables; toss to coat. Place lemon slices atop vegetables.
- For a charcoal grill, place foil pan on the rack of an uncovered grill directly over medium coals for 25 to 30 minutes or until vegetables are tender, stirring every 5 to 10 minutes to prevent overbrowning. (For a gas grill, preheat grill. Reduce heat to medium. Place foil pan on grill rack over heat. Cover; grill as above.) Discard lemon slices before serving. Makes 6 servings.
Nutrition Facts
(Fire-Roasted Dilled Potato Medley)
Servings Per Recipe 6, iron (mg) 0, calcium (mg) 10, Potassium (mg) 361, sodium (mg) 253, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, sugar (g) 4, Riboflavin (mg) 0, carb. (g) 17, Fat, total (g) 9, Niacin (mg) 1, vit. C (mg) 9, sat. fat (g) 1, Thiamin (mg) 0, vit. A (IU) 4956, cal. (kcal) 153, pro. (g) 2