Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Envelop onion soup mix -1 inch pieces
1/3 c Olive oil or vegetable oil 2 md Red or green sweet peppers,
2 T Red wine vinegar -coarsely chopped
1 t Chopped garlic 2 T Chopped fresh basil (or 1
2 lb Small red or all-purpose -teaspoon dried)
-potatoes, cut into 1/8 t Freshly ground black pepper

Blend the onion soup mix, oil, vinegar, and garlic in a large bowl.
Stir in the potatoes and peppers. Grease a 30- by 18-inch piece of
heavy-duty aluminum foil; top with the potato mixture. Wrap the foil
loosely around the mixture, making a 12- by 12-inch packet; seal the
edges airtight with a double fold. Place the packet on another 30-
by 18-inch sheet of foil. Seal the edges airtight with a double fold
in the opposite direction. Grill for about 40 minutes, until the
potatoes are tender, shaking the package occasionally and turning
over once. Open the the package and spoon the contents into a
serving bowl. Toss with the basil and pepper. Serve slightly warm or
at room temperature. To prepare in the oven: Preheat the oven to
450F. Prepare the foil packet as above and place in a large baking
pan on the bottom rack. Bake for 40 minutes, or until the potatoes
are tender, turning the packet over once. Toss and serve as above.
Makes about 8 servings. [THE EVENING SUN; Aug 29, 1990] Posted by
Fred Peters

Submitted By SANDEE EVELAND On 11-20-94

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