Grilled Cheesy Potatoes

Brenda V

4 servings

Nonstick cooking spray

1 ½ pounds small red potatoes, cut into thin wedges

1 cup chopped red onion (1 large); a medium white/yellow onion will work

6 cloves garlic

¼ to ½ teaspoon salt

¼ teaspoon ground black pepper

¼ cup butter, cut into 1 inch pieces

½ cup shredded Swiss cheese (2 ounces); try other cheese

¼ cup grated Parmesan cheese

 Fold a 36 x 18 inch piece of heavy-duty foil in half to make an 18-inch square.  Lightly coat the foil with cooking spray.  Place potatoes, onion, and garlic in center of foil.  Sprinkle with salt and black pepper.  Top with butter pieces, Swiss cheese, and Parmesan cheese.  Bring up opposite sides of foil and seal with a double fold.  Fold remaining edges together to completely enclose vegetables, leaving space for steam to build.

For a charcoal grill, place vegetable packet on the grill rack directly over medium coals.  Grill, uncovered for 30-35 minutes or until potatoes are tender, turning packet over once.  For a gas grill, preheat grill.  Reduce heat to medium.  Place vegetables on the grill rack over heat.  Cover and grill as above.  Serve immediately.

Per serving:  326 calories, 18 grams fat, 10 grams saturated fat, 50 mg cholesterol, 348 mg sodium, 33 grams carbohydrate, 4 grams fiber, 10 grams protein.        Made in Enrichment 2008)  Prep time 25 minutes, grill 30 minutes