16 small new potatoes (about 2 pounds)
12 baby carrots, peeled
9 scallions, trimmed leaving 2 inches of green
? cup olive oil
1 teaspoon minced sage, rosemary or thyme
salt and pepper
Combine potatoes, carrots and scallions and drizzle with olive oil. Toss until well coated then sprinkle with herbs.
Divide potatoes and carrots among the lower halves of 4 12-inch squares of aluminum foil. Arrange in a single layer and crimp edges to seal. Reserve any oil left over.
Grill about 15 minutes, then open and add the scallions next to (not on top of) the potatoes and carrots. Drizzle with remaining oil.
Reseal packets and place on grill turning them so that the uncooked side is down. Grill another 15 minutes.
Season with salt and pepper before serving.
Also OK in the coals of a fire. Good camping option.