| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 2/3 | c | Olive oil |
| 1 | T | Dijon mustard |
| 2 | T | Fresh thyme, or 1T. dried |
| chopped | ||
| 1 | t | Salt |
| 1 | t | Ground pepper |
| 2 | lb | White skinned potatoes |
| peeled sliced 1/4" thick | ||
| 2 | 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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