A delightful twist on grilled potatoes, infused with fresh herbs and a touch of garlic for a flavorful side dish.
Preheat your grill to medium heat.
Preheating ensures even cooking and prevents sticking.
Slice the potatoes into thin rounds and place them in a mixing bowl.
Uniform slices ensure even cooking.
Dice the red onion and bell pepper, then add them to the bowl with the potatoes.
Smaller pieces cook faster and blend flavors better.
Add the minced garlic, chopped parsley, salt, and pepper to the bowl, and toss everything together.
Mix thoroughly to coat all vegetables evenly with seasoning.
Tear off large sheets of aluminum foil and place a portion of the vegetable mixture in the center of each sheet.
Ensure enough foil to fold over and seal the edges securely.
Add a tablespoon of butter on top of each vegetable portion.
Butter adds richness and helps prevent sticking.
Fold the foil over the vegetables and crimp the edges to seal the packets tightly.
Sealing the packets well traps steam and enhances flavor.
Place the foil packets on the grill and cook for 25-30 minutes, turning occasionally.
Turning ensures even cooking and prevents burning.
Carefully open the packets and serve the vegetables hot.
Be cautious of steam when opening the packets.
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