| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Crook1 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Small unpeeled red potatoes; sliced into 1/4 |
|
|
; inch slices |
| 2 |
c |
Diagonally sliced 1/8 inch thin carrots |
| 1/2 |
c |
Thinly sliced shallots |
| 1/2 |
c |
Diagonally sliced scallions |
| 3/4 |
c |
Vegetarian style broth |
| 1 |
tb |
Olive oil |
| 2 |
lg |
Clov garlic; minced |
| 2 |
tb |
Minced parsley |
| 2 |
ts |
Fresh thyme leaves |
| 1 |
ts |
Chopped fresh rosemary and sage |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground pepper |
|
|
Olive oil spray |
INSTRUCTIONS
Spray or brush red potato slices with olive oil. Slowly brown potatoes on
grill until almost ready to eat. While potatoes are grilling, toss all
other ingredients in a bowl. Remove potatoes from grill and carefully toss
with mixture in bowl. Wrap mixture in heavy foil, seal edges and place on
grill for 10 minutes. Makes 6 servings.
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