Grilled Parmesan Potatoes and Carrots

Simple recipe. I didn't grill them, just baked them in the oven. Lots of flavor.

Recipe: Pillsbury

4 small red potatoes (about 1/2 lb.), unpeeled, cut into 1 inch pieces (about 1 1/2 cups)
3/4 cup ready-to-eat baby carrots, cut in half lengthwise if large
1 1/2 TBSP butter, melted
1/4 tsp Italian seasoning
1/4 tsp season salt
1 1/2 TBSP shredded fresh Parmesan cheese
1 TBSP fresh chives, chopped

Heat grill. Cut 18 X 12-inch sheet of heavy-duty foil. Place potatoes and carrots on center of foil sheet. Drizzle with butter. Sprinkle with seasonings and cheese; stir together slightly to mix and coat vegetables. Fold up foil and seal edges - making a tight 1/2-inch fold. Allow space for heat circulation and expansion.

Place packet, seam side up, on grill over medium heat. Cover grill; cook 35 to 40 minutes or until vegetables are tender.

Open packet carefully to allow steam to escape. Sprinkle with chives.