1 pound uncooked red potatoes, scrubbed and thinly sliced
1 medium yellow pepper, cut into thin strips
1 medium red onion, thinly sliced
2 medium garlic cloves, minced
1 tbsp rosemary, fresh, chopped
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
Heat oven or outdoor grill. Tear off four 12-inch long pieces of aluminum foil.
In a large bowl, combine all ingredients until mixed and coated.
Spread about 1 1/2 cups of vegetable mixture in a fairly even layer near 1 end of each piece of foil. Fold foil over to form packets; fold edges in to form a tight seal.
Grill packets, turning a few times, until potatoes are tender, about 20 to 25 minutes.
Or, add chicken breasts and cover with foil.