VEGETABLES Recipe
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Category: |
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Ingredients: |
Ingredients: 2 medium Yukon gold potatoes, cut into ⅛-inch slices
1½ cups baby-cut carrots
4 ounces green beans
2 tablespoons butter or margarine, melted
½ teaspoon salt
¼ teaspoon oregano
¼ teaspoon garlic
1/4 tsp. pepper
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Directions: |
Directions:Heat grill. Spray 24x18-inch piece of Heavy Duty Foil with cooking spray.
Toss all ingredients in large bowl. Spoon mixture onto foil. Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packet 4 to 6 inches from medium heat 20 to 25 minutes, turning packet over after 10 minutes, until vegetables are tender.
GRILLED POTATO CHIPS
1/2 pound large potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
Preheat grill for medium-high heat. Use either a mandolin or sharp knife to cut potatoes lengthwise into very thin slices. Place in a large bowl and coat with olive oil and salt. Place a grill pan on grill and allow to heat. Place potatoes on pan forming a single layer. Allow to cook for about 5 minutes per side or until browned. Keep a close eye on the potatoes as they are prone to burn if left on for too long.
Repeat process with additional potato slices. Serve with your favorite dip.
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