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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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âI love these new, little garden potatoes,â writes Christine Wall of Bartlett, Illinois. âThis dish can easily be put in a foil pan and cooked on the grill. Your kitchen won't get hot, and clean up is a breeze.â Ingredients:
16 small red potatoes (about 2 pounds), halved |
1/2 cup chicken broth |
1/4 cup olive oil |
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme |
1/2 teaspoon salt |
1 each large green, sweet red and yellow pepper, julienned |
1 jar (15 ounces) pearl onions, drained |
Directions:
1. In an ungreased 13-in. x 9-in. disposable foil pan, combine the potatoes, broth, oil, thyme and salt. Grill, covered, over medium heat for 25 minutes.
2. Stir in peppers and onions. Grill 25-30 minutes longer or until vegetables are tender. Yield: 9 servings.
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