Prep - 15 min. Cook – 14-20 min. Serves - 4
1 T. Olive oil
2 garlic cloves, minced
1 T. chopped fresh rosemary
½ t. salt
½ t. pepper
1 pound red potatoes, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium red onion, thinly sliced
Preheat the grill to medium high or prepare a medium high fire.
Combine the oil, garlic, rosemary, salt and pepper in a large bowl. Add the potatoes, bell pepper, and onion, toss to coat evenly.
Tear off 4 (15 x 18 inch) sheets of heavy-duty foil and spray with nonstick spray. Place ¼ of the potato mixture in the middle of each foil sheet. To close packets, bring the two opposing edges together and fold over twice to make a tight seal.
Place the packets on the grill and grill, covered, until potatoes are tender, turning once mid way through the cooking time. For our grill, it ended up being 7 minutes per side. One at a time, carefully transfer each packet to a cutting board and open, taking care not to burn yourself with the steam. Transfer each packet to a plate and serve with your favorite entrée.
Per Serving: 48 calories, 4 g fat, 1, g. sat fat, 301 mg sod, 3 g fiber, 3 g protein, 26 g carbs, 22 mg calc. Points - 3