- Vegetable cooking spray
- 3 medium russet potatoes, unpeeled, cut into 1" cubes
- 1 medium sweet potato, peeled, cut into 1" cubes
- 1 medium zucchini, cut unto 1" cubes
- 3 green onions and tops, sliced
- 1 1/4 cups skim milk, divided
- 1 tablespoon margarine
- 2 tablespoons flour
- 1 teaspoon Dijon-style mustard
- 1 teaspoon dried parsley leaves
- 1/4 teaspoon celery seeds
- 1/4 teaspoon dried rosemary leaves, crushed
- salt and pepper to taste
Spray a 30x18 inch piece of heavy-duty aluminum foil with cooking spray. Arrange potatoes, zucchini and onions in center of foil.
Heat 1 cup of milk and margarine to boiling. Mix flour and remaining 1/4 cup of milk; whisk into boiling milk mixture. Boil, whisking constantly, until thickened, about 1 minute. Remove from heat; stir in mustard and herbs. Season to taste with salt and pepper.
Pour sauce over vegetables. Fold foil over vegetables and seal edges to make packet. Place packet on grill over medium hot coals; grill, turning packet occasionally, until vegetables are tender. (About 35 minutes) Carefully open one end of foil packet, and transfer vegetable mixture to serving bowl.
- Yields: 6 to 8 servings
- Preparation time: about an hour
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