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Grilled Vegetable Medley Packets
This recipe is part of Linda Larsen's Presentation Packets article.
2 ears corn, each cut into 4 pieces
4 small red potatoes, cut in half
2 carrots, cut into 1" pieces
1 medium onion, chopped
1/4 cup butter, melted
2 tablespoons Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Combine vegetables in large bowl. Mix butter, mustard and seasonings and add to vegetables, stirring to coat. Divide evenly among four 18x12-inch sheets of heavy duty foil. Seal as directed above. Grill, uncovered, 4-5 inches from medium high heat 25-35 minutes, or until vegetables are tender.
Serves 4
Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels.
Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week.
Linda can be reached at dlarsen@rconnect.com.
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