6 potatoes, cubed
1 large fennel bulb, thinly sliced
1/2 C olive oil, plus extra for oiling foil squares
freshly ground sea salt
freshly ground pepper
Oil four squares of heavy-duty aluminum foil (about 12" X 12") Divide vegetables evenly among the squares and wrap into tight packets. Cook on grill over hot fire for 25 to 30 minutes, until vegetables are tender.