2 new red potatoes
½ small leek
2 cloves garlic
12 baby carrots
1 tbs. of dill
1 tbs. of parsley
1 tbs. of basil
Couple of shots of Chipotle Tabasco
2 tbs butter
Preheat barbeque to low to medium heat. Chop potatoes into medium sized pieces.
Clean leek and chop cross-length. Chop green onions and herbs. Combine all ingredients and toss in a bowl. Place in a tinfoil square taking care not to rip. (Make sure the fold is on top.)
Allow to cook for about 45 minutes giving them a toss or a shake occasionally to mix up. Open the parcel (watch for steam!) to make sure they are not burning. Either serve in parcel or remove.