As well as being a meal that you could serve on their own they make a wonderful accompaniment to other food you may be serving at your barbecue.
Ingredients
1.1kg New Potatoes Thinly Sliced
1 Large Sweet Potato Thinly Sliced
2 Vidalia Onions Cut Into ¼ Thick Slices
220grams Fresh Green Beans Cut Into 1 Inch Pieces
1 Sprig Fresh Rosemary
1 Sprig Fresh Thyme
2 Tablespoons Olive Oil
Salt And Freshly Ground Black Pepper To Taste
60ml Olive Oil
Instructions
1. Whilst preparing the vegetables you should be getting the barbecue going so it is as hot aspossible for when the vegetables need to be cooked. Make sure that the grill is a close to the heat source as possible because you want to cook these parcels on as high a heat as possible.
2. After the vegetables have been prepared place them in a large bowl and to them add therosemary and thyme as well as 2 tablespoons of olive oil. Plus don’t forget to sprinkle in some salt and pepper to taste.
3. Now take 2 or 3 sheets of aluminum foil and place one on top of the other. You will need atotal of around 12 sheets of foil in all to make up the parcels containing the vegetables. On the top layer of foil brush with some more olive oil before then distribute the vegetables evenly between each.
4. Seal each parcel up by gathering the sides above the vegetable mixture. However don’t sealthe parcels too tightly as steam will be produced whilst the vegetables are cooking.
