Fire-Roasted Dilled Potato Medley
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.
Ingredients
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3 medium Yukon gold, Yellow Finn or other yellow-fleshed potatoes (about 1 pound), peeled and cut into 1-inch pieces
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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
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1 cup frozen pearl onions or peeled and halved purple boiling onions, cippolini onions and/or shallots
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1/4 cup olive oil
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2 Tbsp. snipped fresh dill or 1 teaspoon dried dillweed
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1 tsp. kosher or sea salt or 3/4 teaspoon salt
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1/2 tsp. coarsely ground black pepper
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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.
Nutrition information
Calories 153, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 253 mg, Carbohydrate 17 g, Total Sugar 4 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 1%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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