2 lbs. baby red bliss potatoes
3 carrots, cut into bite-sized chunks
1 sweet onion, chopped into bite-sized chunks
2 T. olive oil
Coarse kosher salt and freshly ground black pepper, to taste
Handful of fresh oregano, parsley, and sage
Preheat grill to 375. Place potatoes, carrots, and onion in a large bowl and sprinkle with olive oil and salt and pepper.
Prepare a grill pan by lining completely with aluminum foil, pour the vegetables into the pan, and wrap aluminum foil over the vegetables to create a package. Place grill pan onto the grill, close the cover, and cook the vegetable mixture until they’re just fork tender,10-15 minutes.
Uncover the vegetables, toss in the herbs, and fold gently to combine. Turn the vegetables out of the foil into the hot grill pan. Shake the pan and continue grilling – keeping an eye on the progress of cooking – until the vegetables are cooked through (not mushy) and golden brown. Serve.