|2-3||Potatoes - (depending on number of people)|
|1-2||Tomatos - (depending on number of people|
|3-4||Mushrooms - cremini or button (depending on number of people)|
|to taste||Spices to taste - (i.e. Mrs. Dash Table Blend, oregano (or Italian Spice blend), etc.)|
|1||Onion or Challots - chopped|
|to taste||Onion powder|
|to taste||Garlic Powder|
|2 - 3 tbsp / 30-45 ml||Bacon Bits - (or real bacon bits)|
|1/4 - 1/2 C. / 63 ml-125 ml||Olive Oil|
Directions1. Preheat BBQ on high for at least 10 minutes; 2. Using a long sheet of Heavy Duty aluminum foil, fold the sheet in half and spray with non-stick cooking spray. (sheet of foil haved must be long enough to create a well sealed pouch containing the vegetables); 3. Wash potatoes and tomatoes and dry with paper towels (I prefer to leave the skins on the potatoes). Clean mushrooms by brushing with a vegatable brush or simply with a piece of paper towel (DO NOT wash); 4. Cut potatoes and tomatoes into bite size cubes and slice mushrooms as thin or thick as you prefer; 5. Place all the vegetables in the center of the aluminum foil sheet and sprinkle with your choice of spices and herbs, bacon bits, salt and pepper; 6. Pour olive oil over mixture (make sure you use enough olive oil to ensure that vegies don't stick during cooking; 7. Wrap mixture in aluminum foil into a package by first bringing the two long sides together and rolling them to form a good top seal. Then roll each end again to ensure a good seal; 8. Place package on BBQ grill and cook for approximately 12 minutes (again, depending on the size of the package and number of vegies used. (REMEMBER - This receipe is contains ingredients for one person); 9. After the first 12 minutes, turn the package and continue cooking for another 8 to 10 minutes, OR if, for example - you're cooking a steak or pork chop, etc. along with the package, leave it on the grill while you cook the meat; 10. Open pouch (becareful - vegies will be very hot) and serve along with your favourite meat, chicken or fish.
This potato recipe is brought to you courtesy of Mark Taylor.