Recipe: Grilled Potato and Onion Packages (using Dijon mustard)

GRILLED POTATO AND ONION PACKAGES

2/3 cup olive oil
1 Tbsp. Dijon Mustard
2 Tbsp. chopped fresh thyme (or 1 Tbsp. dried)
1 tsp. salt
1 tsp. ground black pepper
2 lb. white skinned potatoes, peeled, sliced 1/4-inch thick
2 large red onions, halved, sliced 1/2-inch thick
Nonstick vegetable oil spray
Fresh thyme sprigs (optional, to garnish)

Combine oil, mustard, thyme, salt and pepper in a large bowl. Whisk to blend well (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)

WHEN READY TO COOK:
Prepare barbecue (medium-high heat). Set six 18x9-inch sheets of heavy duty aluminum foil on work surface. Spray with nonstick spray.

Add potatoes and onions to mustard oil. Toss to coat. Divide vegetables among foil sheets, placing in center of left half of each. Sprinkle with salt and pepper. Fold right half of foil over vegetables. Fold edges of packages together to seal tightly.

Place packages on grill. Grill until potatoes are tender and golden brown, turning occasionally, about 25 minutes.

Remove packages from grill. Slit top of foil and fold back. Garnish potatoes with thyme sprigs, if desired.

Makes 6 servings
From: Risa G., NJ - 07-22-97