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Add a photoServings: 6
Ingredients
- 2/3 c. Extra virgin olive oil
- 1 Tbsp. Dijon mustard
- 2 Tbsp. Fresh thyme (or possibly 1T. dry), minced
- 1 tsp Salt
- 1 tsp Grnd pepper
- 2 lb White skinned potatoes peeled, sliced 1/4" thick
- 2 lrg Red onions, halved, sliced 1/2" thick PAM spray Fresh thyme sprigs, For garnish
Directions
- Combine oil, mustard, thyme, salt and pepper in a large bowl. Whisk to blend well. (Can be prepared 6 hrs ahead. cover and let stand at room temperatue.) Prepare barbecue (medium-high heat.) Add in potatoes and onions to mustard oil. Toss to coat. Set 1 long sheet of heavy duty aluminum foil
- (or possibly 2 sheets of regular) on work surface. Spray foil with PAM. Place vegetables in center of foil. Pour remaining oil over. Cover with more foil; roll in top and bottoms of foil - then each end to make a package.
- Seal tightly. Place package on grill; cook approximately 25 min.
- Remove from grill, slit package top; fold back and garnish with thyme sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 6 servings | |
| Calories 333 | |
| Calories from Fat 215 | 65% |
| Total Fat 24.31g | 30% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 429mg | 18% |
| Potassium 676mg | 19% |
| Total Carbs 27.37g | 7% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.84g | 3% |
| Protein 3.05g | 5% |
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