Tuesday, January 6, 2009

Tuscan Potatoes & Peppers

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.

or Box.net

These cards were made with digital graphics courtesy of Jacqueline Carney's Designs at Scrapbook Elements


*Yellow Pepper courtesy Saxon Holt
*Rosemary courtesy Becky Troxel