Ingredients (use vegan versions):
- 2 large Idaho potatoes or 2 cups sliced russets
- 1/2 spanish onion (less if you're not crazy about onions)
- salt, pepper
- 1 cup frozen seasoned vegetable mix
- pan spray or non-hydrogenated vegan margarine equivalent
Directions:
Light grill, set on low.
Place an 8-12 inch piece of foil on another piece 3 times its size, both shiny side up so that the small piece is at the center of the large.
Spray the length of the foil with the spray.
Pile the potatoes on the doubled spot, the onion on that and finally the veggies on that.
Dot the top of the pile with pats of margarine.
Fold the foil end to end and seal the sides.
Place on grill, put on cover and let cook 1 hour.
You'll find the crispiest potatoes on the bottom.
Serves: 2
Preparation time: 15 minutes
vegetables
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