Ingredients

1 pound small new potatoes, quartered

1 medium sweet red or green pepper, cubed

1 medium onion, sliced

1 tablespoon olive oil

1 ½ teaspoon dried whole rosemary

1 clove garlic, minced

1/8 teaspoon crushed red pepper flakes (optional)

½ teaspoon salt

Instructions

Combine potatoes, pepper and onion in a large bowl and set aside. Heat oil, rosemary, garlic and pepper flakes together in a small saucepan over medium heat for 3 minutes. Remove from heat. Toss olive oil mixture with vegetables and sprinkle with salt. Place vegetables in a large square of heavy-duty aluminum foil and seal. Place foil package on grill over medium to hot coals. Cook for 45 minutes, turning once. Serves 4.

Nutrient analysis per serving:

Calories: 140; Fat: 3.7gm; Cholesterol: 0 mg; Sodium: 304mg

Adapted from Simply Colorado, Colorado Dietetic Association