June 08, 2014

potato, zucchini, and onion packets with sour cream dip

 After a long day doing yard work, it was time to answer that famous question "what's for dinner?".  I had already decided on grilling fish, but I wasn't sure what I wanted to go on the side that was easy.  Sometimes it's nice when the whole meal goes on the grill, that way I can also be outside with the family versus spending 40 minutes alone in the kitchen:)  So... I decided on these veggie and potato packets seasoned with dill and chives.  They were so good and took little time to prepare.  Having people over?  They can be prepped a day ahead and then just seasoned before putting them in foil.  Yellow squash would also be good in these and/or green beans.  A great way to use those extra veggies from your garden this summer!

Servings 4-6
Total Time 30 min

  • 4-5 red potatoes, cut into SMALL cubes
  • 4 zucchini, thick sliced
  • 3 onions, quartered then halved
  • 1/4 cup olive oil
  • dried dill (use fresh if you are making a grocery list)
  • dried chives (use fresh if you are making a grocery list)
  • sea salt (or kosher)
  • fresh ground black pepper
  • 1/2 sour cream
  • 1/2 teaspoon spike seasoning
  • 2 pinches of sea salt (or kosher)

Spike seasoning... where do I begin.  Yes I prefer fresh herbs any chance I get and would always opt for them if given the choice.  HOWEVER, there are those times when A) you forget to add them to the grocery list, B) you decide on a recipe at the last second, or C) you find a great seasoning blend.  Spike seasoning is C... it's amazing and goes great on everything.  I was seeing it called for in a lot of breakfast casseroles (yes, I love them... there is nothing better in the morning!) and chances are if you are a foodie, you have heard of it.  It is also good on fish, chicken, in dips, and just about everything else:)  I finally had to buy it online because I couldn't find it in any grocery store around and there are way to many herbs in it to just make it myself!  So glad I did!!  (click below to see the best deal I could find)


Tear off sheets of aluminum foil, roughly 18 inches long.  You will need one per person and maybe a few for extra servings.  Lay them out.

Divide the potatoes, zucchini, and onions between the sheets of foil.  Drizzle with olive oil and sprinkle with dill, chives, salt and pepper to taste.

 Fold the foil, forming a packet, making sure to seal the middle and ends securely (make sure to fold over each end several times).  Grill 15-20 minutes, depending on the temperature of the grill.

Mix the spike seasoning and salt with the sour cream.

Open the foil packets carefully, there will be lots of steam escaping.

shown with grilled flounder
 Serve with sour cream dip.  Enjoy!!!!

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