Fennel-Potato Grill Packets

[Guest guest]

1 lg. fennel bulb, reserving green leaves

8 sm. new red potatoes, unpeeled, quartered

2 md. dark-orange sweet potatoes, peeled, but into 3/4 in. pieces

2 c. green beans, trimmed, cut into 2 in. pieces

3 Tbl. olive oil

1 Tbl. dijon mustard

1 Tbl. water

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/2 c. shredded low fat parmesan cheese

 

Heat grill. Chop fennel leaves to measure 2 Tbl. Cut fennel bulb vertically into thin slices. In large bowl, combine fennel bulb, leaves, potatoes, sweet potatoes and beans. In med. bowl, combine oil, mustard, water, salt and pepper; mix well. Pour over vegetables; toss to coat. Cut four 18x12 pieces of foil and matching pieces of parchment paper to line the foil. Place 1/4 of vegetable mixture in center of each piece of lined foil. Wrap each packet securely using double-fold seals, allowing room for heat expansion. When ready to grill, place packets, seam side down, over medium heat. Cook 20-30 minutes. To serve, open each packet carefully to allow steam to escape. Sprinkle mixture in each packet with 2 Tb.l parmesan cheese. Close packets until cheese is melted.

 

Karla B.