Grilled Rosemary Potatoes and Squash

I love grilling and one of my favorite ways to prepare vegetables on the grill is wrapped in foil. There is a smile on my face when I prepare this meal because no pots and pans are required for this recipe...easy clean up!
Fire up your grill we are about to get started!

 How to prepare the potatoes and squash:
Serves 2 adults and 2 children
double the recipe if needed
2 large baking potatoes, washed and peeled (or not peeled)
(you can use any variety of potatoes, I like using red potatoes as well)
2 small yellow squash
1 small zucchini
2 tsp fresh chopped rosemary
1 tsp fresh chopped parsley
an additional 1 tsp of fresh rosemary and parsley for the squash
onion powder to taste or 1/2 onion sliced
garlic and herb seasoning to taste
kosher salt and fresh ground pepper to taste
about 3 TBS butter for each foil packet

First, lay foil on a large cookie sheet and evenly dice your potatoes. Then add  herbs and seasoning. No need to measure ingredients, just evenly sprinkle and toss to coat. Last, top 1 TBS of butter in 3 different areas of the potatoes. Instead of using onion powder you can also slice 1/2 of an onion and toss it in with the potatoes.

Then fold the sides of the foil in creating a foil packet.


Next, double wrap in foil. If you are using heavy duty foil one layer may be enough.

Set potatoes on a hot grill and cook for approximately 25 minutes, turn occasionally. I cooked my foil packets at 450 degrees. Slice open and serve warm.

Prepare the squash as you would the potatoes only cook the squash no longer than 10 minutes.



These wonderful grilled sides pair well with grilled fish, chicken, or steak.
Enjoy!
If you ever have any questions about my recipes please feel free to contact me. Thank you for stopping by and have a wonderful day!
Do not feel limited to these ingredients. Food Network has put together 50 things to grill in foil, please check out the link below and be inspired!
50 Things to Grill in Foil