TIBS Grilled Potatoes and Veggies
- Ready In:
- 1hr 50mins
- 2 tsp of Chef Paul Prudhomme's Vegetable Magic.
- 1 Large Disposable Aluminum Foil Pan.
- Wash and cut russet potatoes (skin on) into 1/2" x 1/2" chunks. Slice squash and mushrooms 1/4" thickness. Chop onions into 1/2" x 1/2" pieces. Cut bacon into 1" pieces. Add potatoes, squash, bacon, mushrooms, onions, tomatoes, and jalapenos to aluminum pan. Blend well. Top with corn on the cob. Cut butter into 10 portions. Place portions on top of mixture at equal distance from each other. Sprinkle with Vegetable Magic, salt, and pepper.
- Cover with aluminum foil. Grill or bake at 350 degrees for 1 hr 30 minutes or until veggies are tender. Check after 45 minutes and every 15 minutes after. Remove from oven. Serve.
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RECIPE SUBMITTED BY
I'm a single Dad of 3 kids. I've been a bachelor for 15 years. I took an interest in cooking at an early age. My Mom is a fantastic cook. Before I was ever allowed to cook a meal on her stove, she taught me the importance of spices. After high school, I split time as a ranch hand and cook for a renowned area restaurant. I went to chili cook offs with the owner and over the years I also served as a judge for a few. I have always enjoyed grilling and smoking more than anything else I cook. I have created many of my own recipes. And adapted others to my personal tastes. I have cooked for a lot of people over the years. And although I never entered a contest myself, many people who have not only entered but won big contests have tried my food. And I have often been asked why I don't enter. The answer is simple. My reward is the look of satisfaction on people's faces when they enjoy what they are eating. I don't need a trophy to enjoy the art of cooking. I just want to serve a good meal to good people who appreciate it.