"ATW80DS" - Idaho

 So today we are going to be getting ready for the big Memorial Day Weekend by making grilled Fries (Potatoes) & Veggies. Everybody loves a great cookout and if you are like me, I like a quick and easy clean-up even better. Reynold Wrap is the answer!!!!! I prepare a lot of our grilled potato and veggies in a tin foil pouch. Makes for a very unique serving dish ans clean-up is a breeze.

 Grilled Potatoes &Veggies

Ingredients:

• 3 large potatoes, sliced 1/4 inch thick
• 1 medium onions, chopped or thin sliced
• 1/4 cup grated Parmesan cheese
• 1/2 cup (4 ounces) shredded sharp cheddar cheese, divided
• 1/2 cup (4 ounces) shredded mozzarella cheese, divided
• 6 slices bacon, cooked and crumbled
• 1/4 cup butter, cubed
• 1 tablespoon minced fresh or dried chives
• 1 to 2 teaspoons ranch flavored dry mix
• salt & pepper to taste
• Nonstick cooking spray

Directions:

• Layer the potatoes and onions equally between two pieces of heavy duty foil (about 18 inches) that have been coated with nonstick cooking spray.
• Combine Parmesan cheese, cheddar and mozzarella; sprinkle over potatoes and onions.
• Top with bacon, butter, chives, seasoned salt and pepper.
• Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly.
• Grill, covered, over medium heat for 35 to 40 minutes or until potatoes are tender.
• Remove from the grill. Open foil carefully and sprinkle with extra cheeses. 

 FOR GRILLED VEGETABLES:

We like ours very plain and simple... We use fresh vegetables, we wash them, slice them long ways and cover them with olive oil, sprinkle with salt and pepper to taste and then grill over medium heat until they reach the desired doneness.