Foil Wrapped Vegetables

1. 1

   In a large bowl, combine the shallots, potatoes and zucchini.

2. 2

   Drizzle with the olive oil and mix again.

3. 3

   Add the sliced garlic, rosemary and salt and toss to coat vegetables.

4. 4

   Tear off a piece of foil large enough to hold the vegetables.

5. 5

   Place the vegetables on the foil and bring fold up the sides to form a room pouch.

6. 6

   Place the foil pouch on a hot grill or in a preheated 425 degrees F oven and roast until potatoes are tender and caramelized, about 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.