pat's Recipe

Fire-Roasted Dilled Potato Medley

Category: Potato

3 medium Yukon gold, Finnish yellow or other
yellow-fleshed potatoes (1 lb)
1 1/2 cups packaged peeled baby carrots, baby
carrots with tops trimmed or 3 medium
carrots, halved lengthwise and cut into
2-inch pieces
1 cup frozen pearl onions or peeled and
halved purple boiling onions or shallots
1/4 cup olive oil
2 Tbsp snipped fresh dill or 1 tsp dried
dillweed
1 tsp Kosher salt or sea salt
1/2 tsp coarsely ground black pepper
1 lemon, thinly sliced and seeded

Stack two 13x9x2-inch disposable foil pans to make a double thickness. Place potatoes, carrots and onions in pan. In a small bowl, combine oil, dill, salt and pepper. Add to vegetables and toss to coat. Place the lemon slices atop the vegetables.
For a charcoal grill, place foil pan on the rack of an uncovered grill directly over medium coals for 25 to 30 minutes or until vegetables are tender; stirring every 5 to 10 minutes to prevent overbrowning.
For a gas grill, preheat grill, preheat grill. Reduce heat to medium. Place foil pan on grill rack over heat. Cover; grill as above.)Discard lemon slices before serving. makes 6 servings