“On The Grill” Potatoes And Veggies

• 4 whole Large Russet Potatoes, Rinsed And Cut Into Bite-sized Cubes
• 1 whole Large Zucchini, Cut Into Bite-sized Cubes
• 2 whole Summer Squash, Cut Into Bite-sized Cubes
• 1 whole Large Yellow Onion, Quartered
• 5 cloves Garlic, Chopped
• 3 sprigs Rosemary, Leaves Removed From Stems And Chopped
• 4 sprigs Thyme, Stems Removed And Chopped
• 5 leaves Sage, Chopped
• 1/4 cups Extra Virgin Olive Oil
• 1/2 teaspoons Sea Salt, Or More As Needed
• 1 teaspoon Black Pepper, Or More As Needed

1. Preheat your grill to medium.
2. In a large bowl, combine the potatoes, zucchini, squash, onion, garlic, rosemary, thyme and sage. Toss the ingredients to combine. Pour in the olive oil and sprinkle with salt and pepper. Toss again to combine.
3. Line a grill-safe pan with foil (or make a pocket with foil). Pour the potato mixture into the pan/foil and crimp the ends of the foil together to seal completely.
4. Transfer the pan or foil packet to the grill and cook for 20-25 minutes or until the veggies are tender. Stir once at the half way mark (about 12 minutes).
5. Remove from heat and let the veggis sit for 5 minutes. Serve as a side dish with your other picnic favorites.

potatoes, zucchini, summer, yellow onion, garlic, rosemary, thyme, ubc, salt, black pepper

Taken from tastykitchen.com/recipes/sidedishes/e2809con-the-grille2809d-potatoes-and-veggies/ (may not work)