| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 4 |
md |
Potatoes, julienned |
| 3 |
|
Carrots, julienned |
| 1/3 |
c |
Red onion, chopped |
| 2 |
tb |
Butter or margarine |
| 1/2 |
ts |
Salt, optional |
| 1/8 |
ts |
Pepper |
| 1/2 |
c |
Parmesan or cheddar cheese, shredded |
INSTRUCTIONS
Divide the potatoes, carrots and onion equally between four pieces of
heavy-duty aluminum foil (about 18x12-inches). Top with butter; sprinkle
with salt if desired and pepper. Bring opposite short ends of foil together
over vegetables and fold down several times. Fold unsealed ends toward
vegetables and crimp tightly. Grill, covered, over medium coals for 20-30
minutes or until potatoes are tender. Remove from grill. Open foil and
sprinkle with cheese; reseal for 5 minutes or until the cheese melts.
Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1
#634 by The Taillons <taillon@access.mountain.net> on Jun 03, 1997
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