Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
338
Calories
6g
Protein
14g
Fat
50g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound uncooked red potatoes, scrubbed and thinly sliced (about 3 cups)
- 1 medium yellow pepper, cut into thin strips (about 2 cups)
- 1 medium red onion, thinly sliced (1 cup)
- 1 tbsp olive oil
- 2 medium garlic cloves, minced
- 1 tbsp rosemary, fresh, chopped, or less to taste
- ½ tsp table salt
- ½ tsp black pepper, freshly ground
Directions
1
Heat outdoor grill.
2
Tear off four 12-inch long pieces of aluminum foil.
3
In a large bowl, combine potatoes, pepper strips, onion, oil, garlic, rosemary, salt and black pepper until mixed and coated.
4
Spread about 1½ cups of vegetable mixture in a fairly even layer near 1 end of each piece of foil.
5
Fold foil over to form packets; fold edges over to form a tight seal.
6
Grill packets, turning a few times, until potatoes are tender, about 20 to 25 minutes.
Recipe sourced from
fandom