I have been making this fabulous summer dish for years and everyone loves it. It originates from a magazine recipe I found somewhere but I tweak it for whatever herbs I have around.
2/3 cup olive oil
1 T dijon mustard
2 T fresh thyme (or 1 T dried) or rosemary, tarragon, parsley, chives ….
1 t salt
1 t ground black pepper
2 pounds white-skinned potatoes, sliced 1/4” thick
2 large red onions, halved and sliced 1/2” thick
non-stick vegetable spray
Combine oil, mustard, herbs, salt and pepper in large bowl. Whisk to blend. Heat barbecue to medium-high. Add potatoes and onions to mustard oil and toss to coat. Set six 18×9” sheets of foil on your work surface. Spray with non-stick vegetable spray. Divide vegetables among the foil sheets. Sprinkle with salt and pepper to taste. Fold edges of packages together to seal tightly.
Place packages on grill over medium heat. Grill until potatoes are tender and golden brown, about 25 minutes. Remove packages from grill. Slit top of foil and enjoy.
This recipe can be halved for a smaller portion or multiplied exponentially for as many servings as you need!