Barbecue-Roasted Onions & Potatoes

Cut 2 onions into wedges. Cut 8 baking or sweet potatoes into chunks. Toss with 1/4 cup olive oil, 2 tsp. dried oregano and 1 tsp each salt and pepper. Roast in 2 foil pans on heated side of barbecue, turning once, for 1 hour or until tender.

Makes 8 servings 254 cal. 7 g total fat 1 g sat. fat