Ingredients
16 small red potatoes (about 2 pounds), halved1/2 cup chicken broth1/4 cup olive oil2 tablespoons minced fresh thyme or 2 teaspoons dried thyme1/2 teaspoon salt1 each large green, sweet red and yellow peppers, julienned1 jar (15 ounces) pearl onions, drained
Preparation
In an ungreased 13-in. x 9-in. disposable foil pan, combine the potatoes, broth, oil, thyme and salt. Grill, covered, over medium heat for 25 minutes.
Stir in peppers and onions. Grill 25-30 minutes longer or until vegetables are tender.
