Ingredients:
1 lb sweet potatoes, peeled and cut into 1/2 inch cubes
1 lb red potatoes, unpeeled, cut into 1/2 inch cubes ( I’ve also used Russets, which I peel)
1 medium yellow onions, cut into chunks ( such as Vidalia)
8 ounces baby carrots, cut into small chunks
1/2 cup fat-free red wine vinaigrette dressing ( I use Wishbone)
2 ice cubes
Directions:
Preheat grill to medium-low.
Combine vegetables and dressing in a Reynolds Hot Bag, or use 2 sheets of heavy-duty aluminum foil. Add ice cubes for moisture and seal bag tightly.
Place bag in preheated grill. Cook with the hood closed for approximately 30-40 minutes or until the carrots are tender when (carefully!) poked with a fork, since the carrots take the longest to cook.
Enjoy!
Servings: 8
Time preparation: 15 min.
Time total: 45 min.