Tuesday, June 8, 2010
Grilled Potatoes and Onion
• 1 red onion, sliced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 tablespoons butter
1. Preheat grill for medium heat.
2. For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
3. Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.
My Suggestions: Use olive oil instead of butter, because it is healthier and adds a great flavor to the veggies. Add some cloves (or in our case, a whole bulb!) of garlic for added flavor. Don't worry about a pungent flavor; cooked garlic mellows beautifully. Add some fresh (or dried) herbs, such as *basil*, parsley, or dill. Salt and pepper to taste. Also, add other veggies. Don't be afraid to experiment! Grilled zucchini, carrots, and mushrooms are all wonderful. You really don't have to measure, just use as many veggies as you would like. This recipe, as is, is an excellent starting point for us veggie-lovers (such as me!!!)
You absolutely must use the red onions as they turn out sweet with an amazing texture that compliments the potatoes. I quartered my onion and seperated the pieces. Also I always add a sprinkling of celery salt and cayenne to potatoes of this style (a flavor must). And of course added 2 whole cloves of garlic. Also, like others I tossed the potatoes, onions and spices in a little olive oil before putting on foil, also lightly coated with oil. No sticking and the potatoes were perfectly tender after 30 minutes on med heat. YUM!