FOIL WRAPPED VEGETABLES

Foil Wrapped Vegetables image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

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5 shallots, peeled and quartered
12 baby new potatoes, quartered
4 medium zucchini, cut into 1inch chunks
2 tablespoons olive oil
2 cloves garlic, sliced
4 sprigs rosemary, leaves removed
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

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 bring fold up the sides to form a room pouch. 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.