| 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>
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”