Recipe - Grilled Portobellos With Blue Cheese

2/3 cup Olive oil
1 tablespoon Dijon mustard
2 tablespoon Fresh thyme (or 1T. dried);
chopped
1 teaspoon Salt
1 teaspoon Ground pepper
2 pound White skinned potatoes
peeled; cut or sliced up 1/4" thick
2 lg Red onions, halved; cut or sliced up
1/2" thick
PAM spray
Fresh thyme sprigs; For
garnish

Combine oil, mustard, thyme, salt and pepper in a large bowl. Whisk to
blend well. (Can be prepared 6 hours ahead. cover and let stand at room
temperatue.) Prepare barbecue (mediumhigh heat.) Add potatoes and onions
to mustard oil. Toss to coat. Set 1 long sheet of heavy duty aluminum foil
(or 2 sheets of regular) on work surface. Spray foil with PAM. Place
vegetables in center of foil. Pour remaining oil over. Cover with more
foil; roll in top and bottoms of foil then each end to make a package.
Seal tightly. Place package on grill; cook approximately 25 minutes.
Remove from grill, slit package top; fold back and garnish with thyme
sprigs.
Posted to EATL Digest 24 Aug 96

Date: Sun, 25 Aug 1996 19:29:40 0400

From: Laura Hunter LHunter722@AOL.COM