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Veggies: Fennel Potato Grill Packets

Source of Recipe

Pillsbury


List of Ingredients

1 large fennel bulb, reserving green leaves
8 small red new potatoes, unpeeled, quartered
2 medium sweet potatoes, peeled, cut 3/4"
8 ounces green beans, cut 2" pieces (2 cups)
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
1/2 cup shredded Parmesan cheese


Recipe

Heat grill. Chop fennel leaves to measure 2 tbl. Cut fennel bulb vertically into thin slices. In large bowl, combine fennel bulb, fennel leaves, potatoes, sweet potatoes and beans. In medium bowl, combine oil, mustard, water, salt and pepper; mix well. Pour over veggies and toss to coat. Cut four 18x12 inch pieces of heavy duty foil. Place 1/4 of veggie mxture in center of each piece of foil. Wrap each packet securely using double-fold seals, allowing room for heat expansion.

When ready to grill, place packets, seam side down, on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cool 20-30 minutes or until veggies are tender, turning once. To serve, open each packet carefully to allow steam to escape. Sprinkle mixture in each packet with 2 tbl. parmesan cheese. Close packet until cheese is melted. Serves 4.