Hot Bag Potatoes and Peppers
1 bag (24 ounces) Baby Dutch Yellow Potatoes, halved lengthwise
2 Green Onions, trimmed, cut in 2-inch pieces
1 medium Orange bell pepper, cored, coarsely chopped
1/4 cup Basting Oil (recipe follows)
1 Reynolds Hot Bags Foil Bag, large size
1/2 cup olive oil
1 large clove garlic, peeled and minced
2 tsp. fresh parsley, chopped
1/2 tsp. fresh thyme, chopped
Combine all ingredients in small bowl. Use
immediately and discard unused
Combine potatoes, onions, pepper in medium bowl; toss with basting oil.
Spoon in foil bag and double fold open end.
Place on grill; close lid. Grill until vegetables are nicely charred and
potatoes easily pierced with knife, 18-20 minutes. Open bag carefully to
release steam; salt and pepper to taste.