2 c. peeled, cubed potatoes
1 c. chopped onions
1 c. thinly sliced carrots
1/2 c. diagonally sliced celery
2 tbsp. water
1/2 tsp. salt
1/8 tsp. pepper
8 slices bacon, cut into 2 inch pieces, crisply cooked
2 tbsp. butter

Microwave-to-grill: Prepare charcoal fire for grilling. In 3 quart microwave-safe casserole, combine potatoes, onions, carrots, celery and water. Cover with microwave-safe plastic wrap. Microwave on High for 5 to 6 minutes or until vegetables are hot and just begin to cook, stirring once during cooking. Drain. Stir in salt and pepper.

Place potato mixture on 18x18 inch square of heavy-duty foil. Top with bacon and dot with butter. Wrap securely with double fold seal. Immediately place on grill 4 to 6 inches from medium-high coals. Cook 25 to 30 minutes or until vegetables are tender. Eight 1/2 cup servings.