3 c. sliced, cooked sweet potatoes
2 c. cooked, sliced carrots
2 c. cooked prunes
1 tbsp. minced lemon zest
Juice of 1 lemon
Salt to taste
1/4 c. honey
1/4 c. vegetable oil

Make a double heavy duty foil pocket about 4 x 8 x 2 inches or buy a foil pan about this size. Layer potatoes, carrots, and prunes in the foil, dotting each layer with lemon zest, lemon juice, and salt. Combine honey and oil; pour over all. Close the pocket or cover pan with foil. Place in the grill about 6 inches over heat. Close the grill cover and cook tins for about 20 minutes or until heated through. Also can be cooked in regular oven.