| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Salads, Grilling, Mc-recipe |
4 |
servings |
INGREDIENTS
| 2 |
|
Pieces heavy-duty aluminum foil |
| 6 |
md |
Red potatoes; 1-inch cubes |
| 2 |
|
Red or green bell peppers; cut into thin strips |
| 12 |
oz |
Fresh mushrooms; cut in half |
| 3 |
tb |
Olive oil |
| 4 |
|
Cloves garlic; minced |
| 2 |
ts |
Chopped fresh rosemary |
|
|
OR 1 teaspoon dried rosemary |
|
|
Salt and pepper; to taste |
| 8 |
oz |
Salad greens |
|
|
OR 6 cups torn mixed fresh salad greens |
|
|
Balsamic or wine vinegar |
INSTRUCTIONS
cut 2 pieces foil, 18-by-20-inch.
Preheat grill to medium-high. Make a foil pan by shaping two layers of
heavy-duty foil over the outside of a 13-by-9-by-2-inch baking pan. Remove
foil and crimp the edges to form a tight rim, making a pan with 1-inch
sides. Place foil pan on a cookie sheet.
Cover potato cubes with water in large saucepan. Bring to a boil; cook for
5 minutes. Drain well. In large bowl, toss potatoes, pepper strips,
mushrooms, oil, garlic, rosemary, salt and pepper until well coated. Spread
mixture in foil pan. Slide foil pan from cookie sheet onto grill.
Cook 12 to 15 minutes in covered grill until crisp and brown, stirring
frequently. Slide foil pan from grill onto cookie sheet. Toss roasted
vegetables with salad greens and vinegar.
REF: Recipe courtesy of The Reynolds Kitchens
Notes: Hagerstown, Maryland http://cookbook.herald-mail.com/
Hanneman 1998 June
Recipe by: The HERALD-MAIL Online Cookbook
By Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by
MM_Buster v2.0l.
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