Vegetarian

Cindy’s BBQed Fingerling Potatoes with Carrots

Ingredients

1.5 lbs. Fingerling Potatoes, sliced lengthwise
1 bunch carrots, halved, sliced lengthwise
1 yellow onion, diced
8 cloves garlic, mined
4 tablespoons olive oil
2 tablespoons fresh or 2 tsps. dried Thyme
Salt and Pepper to taste

Directions

Mix ingredients together. Place in heavy tin foil and seal it by folding foil together.
Place on BBQ and cook for 15 minutes. Open up and mix. Seal it back up and cook for another 15 minutes or until potatoes and carrots are soft.
Open and enjoy!

Carrots, Garlic, Onions, Potatoes

Source: Cindy Bevans

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Arroyo Grande, CA 93420

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Arroyo Grande, CA 93421

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