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| 5 | Shallots; peeled, quartered |
| 12 | Baby new potatoes; quartered |
| 4 mittel | Zucchini; cut 1" chunks |
| 2 Esslöffel | olive oil |
| 2 | garlic cloves sliced |
| 4 | Rosemary sprigs; leaves removed |
| 1 Teelöffel | salt coarse |
| 1/2 Teelöffel | black pepper freshly ground |
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In a large bowl, combine the shallots, potatoes and zucchini. Drizzle with the olive oil and mix again. Add the sliced garlic, rosemary and salt and toss to coat vegetables. Tear off a piece of foil large enough to hold the vegetables. Place the vegetables on the foil and fold up the sides to form a roomy pouch. Place the foil pouch on a hot grill or in a pre-heated 425 degree oven and roast until potatoes are tender and caramelized, about 25 minutes. This recipe yields 4 to 6 servings.
Recipe
from their Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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