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Dill Potato Pockets


1 lb. potatoes, sliced 1/2-inch thick
1/3 cup canola oil
2 tbsp. garlic, minced
1 tbsp. Dijon mustard
1 tbsp. fresh minced rosemary
1 tbsp. fresh minced parsley
1 tbsp. salt
1 tsp. black pepper
1 red onion, sliced 1/2-inch thick
Nonstick vegetable spray


In a bowl, whisk together the oil, garlic, mustard, rosemary, parsley, salt and pepper. Add the potatoes and onion; toss to coat.

Place 4 sheets of 9-by-12-inch heavy-duty foil on a work surface. Spray the foil with vegetable spray. Divide the vegetables among the foil sheets. Fold into square pockets.

Place potato pockets on grill. Cook about 25 minutes or until vegetables are tender.

Remove from the grill and serve. Use care when opening pockets.

Serves 4

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