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
Preparation
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.
Place packet, seam side up, on grill over medium heat. Cover grill; cook 35 to 40 minutes or until vegetables are tender.
Open packet carefully to allow steam to escape. Sprinkle with chives.
