1 med. white baking potato, peeled
2 med. carrots, peeled
4 thick slices onion
1 tbsp. extra-virgin olive oil
Salt & pepper to taste
1 sprig fresh rosemary (or 1/4 tsp. dried)

Cut the potato into 1/4 inch slices. Cut the carrots on the diagonal into thin slices. On a large square of heavy-duty foil, arrange the potatoes, carrots and onions alternately. Sprinkle with oil. Season with salt and pepper. Place the rosemary sprig on top and seal well using the "drugstore wrap". Gather the foil together at the top and fold down in several tight folds. Then, fold each end toward the center in several folds. (A tight seal is important.) Place on a hot grill for 30 minutes. Serve hot. Makes 2 servings.