| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Baking potatoes |
| 2 |
|
Sweet potatoes |
| 1 |
|
Acorn squash |
| 1/4 |
c |
Butter, melted |
| 3 |
T |
Vegetable oil |
| 1 |
T |
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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