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Ingredientes
- 2 sht Reynolds Wrap Heavy Duty Aluminum F (18" by 20" ea)
- 6 med red potatoes cut 1" cubes
- 2 x red or possibly green bell peppers cut thin strips
- 1 pkt fresh mushrooms - (12 ounce) cut in half
- 3 Tbsp. extra virgin olive oil
- 4 x garlic cloves chopped
- 2 tsp minced fresh rosemary (or possibly 1 tspn dry rosemary)
- 1 pkt torn mixed fresh salad greens - (8 ounce) Salt to taste Freshly-grnd black pepper to taste Balsamic or possibly wine vinegar to taste
Direcciones
- Preheat Sunbeam or possibly GrillMaster grill to medium-high.
- Make a foil pan by shaping two layers of heavy duty foil over the outside of a 13- by 9- by 2-inch baking pan. Remove foil and crimp the edges to create a tight rim, making a pan with one-inch sides. Place foil pan on a cookie sheet.
- Cover potato cubes with water in large saucepan. Bring to a boil; cook for 5 min. Drain well.
- In large bowl, toss potatoes, pepper strips, mushrooms, oil, garlic, rosemary, salt and pepper till well coated. Spread mix in foil pan. Slide foil pan from cookie sheet onto grill.
- Grill 12 to 15 min in covered grill till crisped and browned, stirring frequently. Slide foil pan from grill onto cookie sheet.
- Toss roasted vegetables with salad greens and vinegar.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 4 servings | |
| Calories 344 | |
| Calories from Fat 96 | 28% |
| Total Fat 10.92g | 14% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Potassium 1699mg | 49% |
| Total Carbs 56.74g | 15% |
| Dietary Fiber 7.6g | 25% |
| Sugars 5.79g | 4% |
| Protein 7.64g | 12% |
