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Fire-Roasted Dilled Potato Medley
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
1. 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.
2. 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.
