Not only is this an impressive vegetable side dish, it is much easier to prepare than traditional potato salad and a healthier option too! Feel free to switch up the vegetables to meet your palate.

Serves 6

Special equipment: Heavy duty foil, grill

Ingredients:

¼ cup olive oil

3 clove garlic, crushed

2 tsp fresh thyme, chopped

2 medium onions, cut into 1 inch chunks

2 small eggplants, cut into 1 inch chunks

3 medium zucchini, sliced 1 inch thick

12 mushroom caps

2 red pepper, seeded and cut in quarters

6 russet potatoes with skins, cut into 1 inch chunks

Kosher salt and fresh black pepper to taste

Method:

Combine oil, garlic, and thyme in large zip top plastic bag.

Place all vegetables in the plastic bag and toss to coat. Marinate at room temperature for about 1 hour. Season with salt and pepper.

Using heavy duty foil, make a double “bag”. Layer two sheets of foil about 2 feet long (usually 18 inches wide). Fold the double layer in half and roll two open sides tightly to close.

Pour vegetable and oil mixture into foil bag and seal the third side (the fourth side will be the fold).

Grill over medium heat for 20 minutes, flip bag over and grill for an additional 20 minutes.

Remove bag from grill and let rest for 5-10 minutes before opening.

Pour vegetables into a serving dish and enjoy.

Note: Grill temperatures vary so cooking time will vary as well. To check doneness, open on end of foil bag carefully and stick a fork in a potato. If the potato is tender, the vegetables are done. If not, reseal and continue to grill.