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Post Info TOPIC: Cowboy Spud and Veggie Medley


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Cowboy Spud and Veggie Medley
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RECIPE INGREDIENTS:

bullet_small.gif1 pound small red-skinned potatoes, scrubbed
bullet_small.gif4 to 6 cloves garlic, peeled and coarsely chopped
bullet_small.gifAssorted fresh vegetables, such as green beans, broccoli, summer squash, carrots, and cherry tomatoes
bullet_small.gifSalt and pepper
bullet_small.gifChopped fresh basil or pesto
bullet_small.gif3 to 4 tablespoons butter
bullet_small.gif1 1/3 to 2 cups chicken broth
1. For each helping, shape a 16-inch-long piece of heavy-duty aluminum foil into a bowl. Cut the potatoes into bite-size pieces and pile some in the center of each sheet. Add a chopped garlic clove to each pile. Cut or snap the vegetables into bite-size pieces, then add them to the potatoes and sprinkle on salt and pepper.

2. Add 1 tablespoon of fresh basil or pesto to each packet. Top with a thick pat of butter and pour 1/3 cup of chicken broth over the veggies.

3. Seal the packets tightly, then place them on the grill over the fire. Check the packets after 10 to 12 minutes, being careful to avoid escaping steam, to see if the vegetables are tender. If not, reseal the packets and heat for another few minutes. Makes 4 to 6 servings.

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