In a previous post I raved about how charmed I am by the flavors of my Tuscan flavored olive oil. I used it recently when grilling and was equally amazed at the flavors. Actually my P.S. did the grilling, I only cut up the veggies and tossed them in oil for him. He did the wrapping of the meals and cooked them to perfection!
I’d peeled and sliced quite a few small potatoes that needed to be used fast. It’s difficult to keep fresh potatoes when there are just two of us for dinner. We buy a 5# bag and either use them up fast, or ignore them and they start to sprout. It’s difficult to predict potato consumption in our world.
I was fondly remembering being in Girl Scouts and making vagabond dinners in foil and placing them over the fires. We used a hamburger patty with sliced potatoes and carrots and they tasted so good when cooked over a fire. I wanted to return to that way of cooking. We’d have a flashback dinner.
I sliced several carrots and cut an onion into slices. I also tossed them with the Tuscan oil, parsley, garlic powder, salt and pepper and we were ready to wrap our vagabond dinners. I’d already tossed the potato slices with the oil, salt, pepper and a little garlic powder. I tossed them in separate bowls so I could more evenly disperse them to the packets.
I was going to substitute some potato sausage we’d bought recently for the hamburger patties. My P.S. and I disagreed on how to put the sausage into the packet. He insisted it would fall apart if sliced. I said it didn’t the last time I roasted the same meal in the oven!
We agreed to disagree. He left his sausages whole, I sliced mine for my packet. He finished wrapping the meals after giving them each another drizzle of the lovely Tuscan olive oil. Out he went to grill.
Both packets ended up looking as delicious as they tasted. My sliced sausage was browned in places and his whole sausage pieces were also browned. Tie game.
I took a bite for taste testing and decided I wanted a little butter on my packet as well as the oil. Overkill perhaps, but I like butter on roasted potatoes.
Dinner was a huge success. Again the flavor of the Tuscan olive oil brought the dish together in a very pleasing way. It isn’t an in-your-face smack of herb flavor, it’s a mild background flavor that seems to fit the sausage and vegetables very well.
I am loving discovering foods that work well with the Tuscan oil. I’ve used the Basil oil one often as well and will post some of those dishes soon. I haven’t found a mix that hasn’t worked, so far!
Tuscan Oil Vagabond Dinners
Peeled and sliced potatoes
Sliced white onion
Sausage; sliced (I used a potato sausage)
Salt and pepper
Tuscan Olive Oil
Butter, Sour cream (optional)
Toss potatoes with ¼ cup Tuscan olive oil, garlic powder, salt and pepper as desired
Toss carrots and onions with ¼ cup Tuscan olive oil, garlic powder, salt and pepper as desired.
Slice sausages (or leave whole if you prefer. I won’t argue with you)
Prepare packets of potatoes, carrots and sliced sausage in amounts you prefer. Drizzle with a little more Tuscan oil and seal foil packets. Turn over and seal in a second packet, in case there is a tear while grilling.
Place on grill in a cooler spot and grill for 30 – 40 minutes. Open one of the packets to test for doneness.
Serve with butter or sour cream if desired.