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Cooking Aboard Sailboat

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(page 5 of 7)

Yield: 6 servings

This camping favorite works well with any live fire or can easily go into a hot oven. Work with your favorite combination of vegetables and herbs -- just think about textures and cooking times. Peppers, onions, and potatoes work well together; while the spuds take more time, the peppers and onions just get sweeter and mellower. If you've got leftovers, this mix (along with some steak) makes a great salad or sandwich.

• 1 red pepper, seeds removed, sliced into 1-inch-wide strips
• 1 yellow pepper, seeds removed, sliced into 1-inch-wide strips
• 1 red or yellow onion, thinly sliced
• 1 sweet potato, sliced into thin rounds
• 2 tablespoons olive oil
• Kosher or sea salt and freshly ground black pepper

Heat grill to medium-high. Place ingredients in a large mixing bowl or zip-top bag and toss well to combine. Make a double layer (18 inches long) of aluminum foil and place half the vegetable mix in a horizontal strip along the middle. Bring top edges together and crimp to seal, then crimp ends to seal. Wrap with a third layer of foil and seal well.

Repeat with remaining ingredients. Put packets side by side directly on hot coals about 30 minutes, turning every 8 to 10 minutes.

Remove from heat and let sit 10 minutes. Carefully open packets and serve.

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Fruit Roll-Ups

From Yankee Magazine — July 2007

Candy Recipes | Fruit Recipes