Veggie Bundles for the Grillcomments (0) June 19th, 2014
To prepare 4 bundles of 3 different veggies:
4 small-to-medium potatoes or sweet potatoes, halved lengthwise and sliced crosswise
About 1 pound of asparagus or green beans, trimmed
8 medium carrots and/or parsnips, sliced into coins or 4 medium beets, sliced
1 onion, halved and sliced
Extra-virgin olive oil
Herbs of choice and/or garlic
Salt and freshly ground pepper
I grew up eating potato bundles--my paternal grandmother had a shore house--and we put these bundles on the big brick barbecue all summer long. This is an updated vegetarian version, although she often put a chicken leg or wing or a small sausage in the bundle. My favorite part besides opening them hot off the grill, and smelling the aroma, was the assembly line in the kitchen when making them.
The bundle assembly line... first tear off squares of foil and lay them on the counter. Place one serving of veggie in the center of the square. Drizzle lightly with olive oil or dot with butter, add onion slices or garlic, an herb if desired and season with salt and pepper.
To close the bundles, first roll/fold the sides of the package neatly together, then roll/fold the ends in tight.
Bundles generally take from 20 to 30 minutes on a medium hot grill. Turn once, about halfway through cooking. A good-sized potato as well as beets, will take longer to cook than asparagus or string beans. If you aren't sure, open a bundle and test for doneness--you can always close it back up and put it back over the coals if need be.
Here are a few bundle basics which I couldn't fit here in this recipe: http://www.vegetablegardener.com/item/15393/vegetable-bundle-basics
posted in: potatoes, sweet potatoes, parsnips, potato bundles