Ingredients
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1 large zucchini, thinly sliced
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1 medium onion, sliced and separated into rings
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2 tablespoons balsamic vinegar
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1 tablespoon olive oil
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1 tablespoon honey
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1/2 teaspoon lemon juice
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1 tablespoon fresh sage, chopped (or more to taste)
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salt and pepper, to taste
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1 garlic clove, minced
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1 large sweet potato, thinly sliced (if it's too big you can cut the slices in half)
Instructions
- Preheat grill to medium-low.
- Arrange sweet potatoes and zucchini in a Reynold's Hot Bag (or in the middle of 2 layers of heavy duty aluminum foil), alternating potatoes and zucchini.
- Place onions on top.
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey, lemon juice, and garlic; drizzle over the vegetables.
- Sprinkle vegetables with sage, salt, and pepper.
- Seal the Hot Bag (or wrap aluminum foil tightly) and place onto preheated grill.
- Cook with hood closed for 30-40 minutes or until the vegetables are tender when poked with a fork.
- The Hot Bag can also be placed on a cookie sheet and baked in a preheated 375 degree oven for 30-40 minutes.