| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Toohot04 |
4 |
servings |
INGREDIENTS
| 5 |
|
Shallots; peeled, quartered |
| 12 |
|
Baby new potatoes; quartered |
| 4 |
md |
Zucchini; cut 1" chunks |
| 2 |
tb |
Olive oil |
| 2 |
|
Garlic cloves; sliced |
| 4 |
|
Rosemary sprigs; leaves removed |
| 1 |
ts |
Coarse salt |
| 1/2 |
ts |
Freshly-ground black pepper |
INSTRUCTIONS
In a large bowl, combine the shallots, potatoes and zucchini. Drizzle with
the olive oil and mix again. Add the sliced garlic, rosemary and salt and
toss to coat vegetables. Tear off a piece of foil large enough to hold the
vegetables. Place the vegetables on the foil and fold up the sides to form
a roomy pouch. Place the foil pouch on a hot grill or in a pre-heated 425
degree oven and roast until potatoes are tender and caramelized, about 25
minutes. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-1E03 broadcast 01-15-1998) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-09-1998
Recipe by: Susan Feniger and Mary Sue Milliken
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