Barbequed Potatoes and Zucchini

Barbequed Potatoes and Zucchini
Recipe Type: Side Dish
This recipe comes to us from Peggy Dearolf, of Blueberry Hill Farm. It’s a very easy way to cook vegetables in the summer, and is also very adaptable – you can use many different kinds of vegetables and seasonings.
  1. You are going to make a large foil ‘sack’ to cook your veggies on top of the BBQ. Lay out on your kitchen counter a length of foil about 18 inches long; cut another one the same size. On top of the bottom sheet of foil place quartered potatoes and cut zucchini (you can cut the zucchini into thick crosswise disks). Add a few garlic cloves, a quartered onion, and either olive oil or butter. Add herbs – fresh, dried, it doesn’t matter. Pick the herbs you like best – you can use practically any kind. Rosemary, oregano, thyme, savory, basil, even mint – all would be delicious. Top off with salt and pepper and a little bit more olive oil (or butter). Now, take the second piece of foil and place it on top of the foil and veggies on the counter, and roll the edges together to make a nice solid (and sealed) packet. Be sure to pinch/roll the edges together securely. Place on the BBQ and forget about it; the veggies will cook in their own juices and in a half-hour to one hour (depending on amounts, heat of the BBQ, etc.) you will have a delicious, aromatic side dish, just perfect as an accompaniment to your other grilled food.