Ingredients

The following ingredients have 4 Servings
  • 4 small red potatoes (about 1/2 lb), unpeeled, cut into 1- to 1 1/2-inch pieces (about 1 1/2 cups)
  • 3/4 cup ready-to-eat baby-cut carrots, cut in half lengthwise if large
  • 1 1/2 tablespoons butter or margarine, melted
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon peppered seasoned salt
  • 1 1/2 tablespoons shredded fresh Parmesan cheese
  • 1 tablespoon chopped fresh chives

Instruction

  • Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil. Place potatoes and carrots on center of foil sheet. Drizzle with butter. Sprinkle with Italian seasoning, peppered seasoned salt and cheese; stir slightly to mix and coat vegetables. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
  • Place packet, seam side up, on grill over medium heat. Cover grill; cook 35 to 40 minutes or until vegetables are tender.
  • Open packet carefully to allow steam to escape. Sprinkle with chives.