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“I love these new, little garden potatoes,” writes Christine Wall of Bartlett, Illinois. “This dish can easily be put in a foil pan and cooked on the grill. Your kitchen won't get hot, and clean up is a breeze.”
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Nutrition Facts: 3/4 cup equals 163 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 191 mg sodium, 25 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
Thyme Grilled Vegetables published in Simple & Delicious July/August 2007, p43
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Reviewed on Sep. 09, 2009 by wackyquilter64
probably wouldn't be as good but wonder what it would taste like making it in the oven.
Reviewed on Jul. 04, 2009 by BWispy23
to make this dish go farther I also added julienned carrots and added zuchinni and squash sliced and it was wonderful, had to had about 1/4 cup more broth .
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