Grilled New Potato Packets
1/2 lb. each red and white new potatoes (about 4 each)
¼ cup vinaigrette or Italian dressing (ie. Krafts Sundried Tomato or Newman’s Own Balsamic Vinaigrette)
2 Tbsp grated Parmesan Cheese
1 Tbsp chopped fresh parsley
HEAT grill to medium heat.
PLACE potatoes in center of 18-inch-long piece heavy-duty foil; drizzle with dressing. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 18 to 20 min. or until potatoes are tender.
CUT slits in foil to release steam. Open packet. Top potatoes with remaining ingredients.
Southwestern Potato Packet
1 sheet (24x18 inch) heavy-duty aluminum foil
1 medium onion, thinly sliced
4 medium potatoes (1-1/2 lb.), cut into 1/2-inch cubes
1 tsp. seasoned salt
1/4 tsp. chili powder
1/4 tsp. ground cumin
1 can (4-1/2 oz.) chopped green chiles, undrained
1 cup mild cheddar cheese, shredded
1/2 cup salsa
1/2 cup sour cream
1/4 cup chopped cilantro
PREHEAT grill to medium-high heat. Spray foil with cooking spray. Place onion in center of foil; top with potatoes. Mix seasoned salt, chili powder and cumin; sprinkle over potatoes. Top with chilies.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
PLACE packet on grill; cover with lid. Grill 30 minutes or until potatoes are tender. Open foil; sprinkle potatoes with cheese. Let stand 2 minutes or until cheese is melted. Serve topped with salsa, sour cream and cilantro.
Use Your Oven:
Preheat oven to 450°F. Assemble foil packet as directed; place, seam side up, on baking sheet. Bake 40 minutes or until potatoes are tender. Open packet, sprinkle with cheese and continue as directed.
Cheesy Vegetable Packets
1/2 lb (about 3) small red potatoes, scrubbed and cut into 1-inch pieces
1/2 lb. zuchinni & summer squash, scrubbed and cut into 1-inch pieces
1/2 lb. baby carrots
1 large onion, cut into 1-inch pieces
1/2 cup Italian dressing
1/2 cup shredded cheddar and Monterey Jack cheese
2 Tbsp. chopped cilantro
1 lime, cut into quarters
PREHEAT grill to medium-high heat. Toss vegetables with dressing.
SPOON vegetables evenly on center of 4 sheets of heavy-duty aluminum foil. Bring up foil sides. Double fold top and ends to seal packets, leaving room for heat circulation inside.
PLACE packets on grate of grill; cover with lid. Grill 20 min. Remove packets from grill. Open carefully; add 2 Tbsp. cheese to each packet and reseal. Just before serving, open packets. Sprinkle each packet with 2 tsp. cilantro and squeeze juice of lime quarter.
Yellow Squash, Tomato, and Onion Packets
1 medium onion, chopped
2 medium yellow squash, cut into 1/4-inch-thick slices
4 large plum tomatoes, quartered
1/4 cup chopped fresh basil
1/3 cup KRAFT Shredded Parmesan Cheese
PREHEAT grill to medium-high heat. Place onions in center of (24x18-inch) sheet of foil; top with squash and tomatoes. Sprinkle with basil.
BRING up foil sides. Double fold top and ends to seal, leaving room for heat circulation inside.
GRILL 15 min. or until vegetables are tender. Open top of packet; sprinkle vegetables with cheese. Let stand 3 min. or until cheese is melted.
Have a great time grilling and enjoying a wonderful meal with family and friends!
Creativity Bug ~ Sue