1 pound small red-skinned potatoes, scrubbed
4 to 6 cloves garlic, peeled and coarsely chopped
Assorted fresh vegetables, such as green beans, broccoli, summer squash, carrots, and cherry tomatoes
Salt and pepper
Chopped fresh basil or pesto
3 to 4 tablespoons butter
1 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.
4 to 6 cloves garlic, peeled and coarsely chopped
Assorted fresh vegetables, such as green beans, broccoli, summer squash, carrots, and cherry tomatoes
Salt and pepper
Chopped fresh basil or pesto
3 to 4 tablespoons butter
1 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.
