| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
servings |
INGREDIENTS
| 2 |
|
Baking potatoes |
| 2 |
|
Sweet potatoes |
| 1 |
|
Acorn squash |
| 1/4 |
c |
Butter; melted |
| 3 |
tb |
Vegetable oil |
| 1 |
tb |
Thyme |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Preheat grill and prepare for indirect grilling. Peel potatoes, sweet
potatoes and squash. Cut into 1 inch thick slices. Discard seeds and fibers
from squash. Toss vegetables with oil, salt and pepper. In a small bowl
combine butter and thyme. Place vegetables on grill away from direct heat.
Close lid and cook for about 15 minutes. Turn and continue cooking for 15
more minutes. Turn again and brush with butter and thyme mixture. Coat all
sides and continue cooking until vegetables are tender.
Posted to bbq-digest by "Rory D. Remenak" <bozo@inforum.net> on Nov 16,
1999, converted by MM_Buster v2.0l.
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