1 1/2 lbs. potatoes, peeled and sliced
1 lg. onion, sliced
1/2 tsp. thyme
1 tsp. parsley
A little butter or water to keep the vegetables from drying out

Divide the potatoes, onions, and the seasonings into separate pieces of foil, and wrap as with the fish, described above. Lay over the grill in a medium location of heat, and cook for 15 minutes, checking doneness by piercing the thickest piece of potato. If the fork cuts through easily, the vegetables are cooked.

(This recipe is enough to serve four.)