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Grilled Parmesan Potatoes and Carrots

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By Pillsbury Kitchens
Updated Jul 30, 2009
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This super-easy, super-satisfying recipe for two is easily multiplied to feed more.

Grilled Parmesan Potatoes and Carrots

  • Prep Time 60 min
  • Total 60 min
  • Ingredients 7
  • Servings 2
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Ingredients

  • 4 small red potatoes (about 1/2 lb), unpeeled, cut into 1- to 1 1/2-inch pieces (about 1 1/2 cups)
  • 3/4 cup ready-to-eat baby-cut carrots, cut in half lengthwise if large
  • 1 1/2 tablespoons butter or margarine, melted
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon peppered seasoned salt
  • 1 1/2 tablespoons shredded fresh Parmesan cheese
  • 1 tablespoon chopped fresh chives

Instructions

  • Step 
    1
    Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil. Place potatoes and carrots on center of foil sheet. Drizzle with butter. Sprinkle with Italian seasoning, peppered seasoned salt and cheese; stir slightly to mix and coat vegetables. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
  • Step 
    2
    Place packet, seam side up, on grill over medium heat. Cover grill; cook 35 to 40 minutes or until vegetables are tender.
  • Step 
    3
    Open packet carefully to allow steam to escape. Sprinkle with chives.

Nutrition

200 Calories
10g Total Fat
4g Protein
23g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
350mg
15%
Potassium
750mg
21%
Total Carbohydrate
23g
8%
Dietary Fiber
4g
15%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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