Things You'll Need:
- Potatoes, any type
- Olive oil
- Pepper, other seasonings of choice
- Aluminum foil
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Step 1
You can peel the potatoes if desired, but leaving the skin on provides more nutrients. Wash, then dice the potatoes to about 1 inch cubes. Any type of potato will work; red potatoes were used in this recipe along with sliced zucchini.
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Step 2
Tear off about a 2 feet strip of wide aluminum foil. The foil will be used to create an “envelope” in which the potatoes will roast.
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Step 3
Ready to wrap for grilllingPlace the potatoes and zucchini or other vegetables on the center of aluminum foil. Drizzle olive oil over the vegetables, and then add pepper and dill weed or other seasonings you choose.
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Step 4
Bring the short sides of the aluminum foil up and together, and then roll them down toward the vegetables, but not too snug against the vegetables. Roll both ends toward the center, squeezing to create a seal. At this point, you can lift the bundle up with both hands and shake gently to distribute the oil and seasoning.
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Step 5
Turn the grill on to a medium setting. Place the bundle on the grill, close the lid, and keep the lid closed. The temperature gauge should read 300-325 degrees.
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Step 6
Finished roastingAfter 30 minutes, using an over mitt or pot holder, remove the bundle to a flat surface to open it and check the vegetables. Close the lid of the grill during this process to retain the heat in the event you need to roast the vegetables longer. Unroll a portion of the aluminum and poke a potato with a fork to see if it is done to the tenderness you desire. If not, return to the grill and check again in 5 minutes.
