Fire-Roasted Dilled Potato Medley
- Makes: 6 servings
- Prep 25 mins
- Grill 25 mins to 30 mins
Season baby carrots, pearl onions, and a mix of your favorite potatoes in a foil pan and grill for a simple side dish that also makes for easy cleanup after the meal.
medium Yukon gold, Yellow Finn or other yellow-fleshed potatoes (about 1 pound), peeled and cut into 1-inch pieces
packaged peeled baby carrots, baby carrots with tops trimmed, or 3 medium carrots, halved lengthwise and cut into 2-inch pieces
frozen pearl onions or peeled and halved purple boiling onions, cippolini onions and/or shallots
snipped fresh dill or 1 teaspoon dried dillweed
kosher or sea salt or 3/4 teaspoon salt
coarsely ground black pepper
lemon, thinly sliced and seeded
- 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.
(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