By Irene Hayton

Use as much of each vegetable as desired, depending on the number of servings you wish to make. Omit those that you don’t like and feel free to add whatever herbs or spices you want. If you’re cooking large quantities, you’ll need to make more than one packet.

See the Health Tip titled Aluminum Foil for information about aluminum foil and parchment paper.

  • butter
  • small new potatoes, cut in 1” pieces
  • carrots, peeled and cut in 2” lengths about ⅜” thick
  • asparagus spears, cut in 3” lengths
  • sweet red and yellow peppers, cut in slices about ⅜” thick
  • red onion, cut in slices about ¼“ to ½” thick
  • unprocessed sea salt
  • balsamic vinegar, optional

Spread a thin layer of butter in the center of a large piece of parchment paper. Add veggies and sprinkle with some sea salt. Fold edges of parchment paper on all sides to seal it. Put packet in the center of a large piece of aluminum foil and seal tightly (this keeps the parchment paper closed and prevents direct contact between the veggies and the aluminum foil). Place packet on the barbeque on low to medium heat for 15 to 20 minutes (turn it over halfway through the cooking time), or until potatoes and carrots are tender. Remove veggies to a serving dish and sprinkle with balsamic vinegar and more sea salt, if desired.