Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 4 people

Ingredients

  • 2 medium Potatoes PEI Russets, cut into 10-12 wedges each
  • 2 Red Onions sliced
  • 12 Cherry Tomatoes
  • 4 cloves garlic sliced
  • 3 tbsp (75ml) olive oil
  • 2 tsp (10ml) Oregano dried
  • Feta Cheese as desired
  • Olives as desired

Instructions

  • Preheat grill to medium-high heat.
  • Place a large piece of aluminum foil on the countertop. Add a second layer on top.
  • Combine the potatoes, red onion, cherry tomatoes and garlic in a bowl.
  • Add the olive oil and oregano and season with salt & pepper; toss to coat.
  • Place the vegetable mixture onto the centre of the aluminum foil.
  • Roll up package tightly by folding the two longer edges together then the two shorter edges. Place on grill and cook for 18-20 minutes; turning occasionally.
  • Remove from grill with tongs, carefully open package and top with feta cheese and olives. Serve immediately.
Nutrition Facts
Greek BBQ PEI Potato Parcels
Amount per Serving
Calories
240
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
15
mg
5
%
Sodium
 
490
mg
21
%
Carbohydrates
 
19
g
6
%
Fiber
 
3
g
13
%
Protein
 
5
g
10
%
Vitamin A
 
500
IU
10
%
Vitamin C
 
28.9
mg
35
%
Calcium
 
100
mg
10
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Try adding your favourite pesto, balsamic or Greek-style dressing to the package before grilling.
Contributed by Half Your Plate partner PEI Potato.

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