Grilled Parmesan Potatoes and Carrots

This super-easy, super-satisfying recipe for two is easily multiplied to feed more.

  • prep time 60 min
  • total time 60 min
  • ingredients 7
  • servings 2

Ingredients

4
small red potatoes (about 1/2 lb), unpeeled, cut into 1- to 1 1/2-inch pieces (about 1 1/2 cups)
3/4
cup ready-to-eat baby-cut carrots, cut in half lengthwise if large
1 1/2
tablespoons butter or margarine, melted
1/4
teaspoon Italian seasoning
1/4
teaspoon peppered seasoned salt
1 1/2
tablespoons shredded fresh Parmesan cheese
1
tablespoon chopped fresh chives
  • 1 Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil. Place potatoes and carrots on center of foil sheet. Drizzle with butter. Sprinkle with Italian seasoning, peppered seasoned salt and cheese; stir slightly to mix and coat vegetables. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
  • 2 Place packet, seam side up, on grill over medium heat. Cover grill; cook 35 to 40 minutes or until vegetables are tender.
  • 3 Open packet carefully to allow steam to escape. Sprinkle with chives.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    200
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    350mg
    350%;
    Total Carbohydrate
    23g
    23%
    (Dietary Fiber
    4g
    4%
      Sugars
    3g
    3%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    160%;
    Vitamin C
    15%;
    Calcium
    10%;
    Iron
    10%;
    Exchanges:
    1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved