Grilled Potatoes and Carrots Recipe

  • 6 red potatoes (3/4 lb unpeeled, cut into 1 inch pieces (2 cups) (small)
  • 1 cup ready-to-eat baby carrots, cut inch half lengthwise
  • 2 tablespoons butter, melted
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon Peppered Seasoned Salt
  • 2 tablespoons shredded Parmesan cheese
  • 2 tablespoons chopped chives
Heat gas or charcoal grill. Cut 18x12 inch sheet of heavy-duty aluminum 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 45-50 minutes or until vegetables are tender. Open packet carefully to allow steam to escape. Sprinkle with chives. (Can also be cooked in aluminum foil pan on grill, put all vegetables in pan, cover tightly with aluminum foil).
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