| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 2/3 |
c |
Olive oil |
| 1 |
tb |
Dijon mustard |
| 2 |
tb |
Fresh thyme (or 1T. dried); chopped |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground pepper |
| 2 |
lb |
White skinned potatoes peeled; sliced 1/4" thick |
| 2 |
lg |
Red onions, halved; sliced 1/2" thick |
|
|
PAM spray |
|
|
Fresh thyme sprigs; For garnish |
INSTRUCTIONS
Combine oil, mustard, thyme, salt and pepper in a large bowl. Whisk to
blend well. (Can be prepared 6 hours ahead. cover and let stand at room
temperatue.) Prepare barbecue (medium-high heat.) Add potatoes and onions
to mustard oil. Toss to coat. Set 1 long sheet of heavy duty aluminum foil
(or 2 sheets of regular) on work surface. Spray foil with PAM. Place
vegetables in center of foil. Pour remaining oil over. Cover with more
foil; roll in top and bottoms of foil - then each end to make a package.
Seal tightly. Place package on grill; cook approximately 25 minutes.
Remove from grill, slit package top; fold back and garnish with thyme
sprigs.
Posted to EAT-L Digest 24 Aug 96
Date: Sun, 25 Aug 1996 19:29:40 -0400
From: Laura Hunter <LHunter722@AOL.COM>
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