Source:
Hearth, Patio & Barbecue Association
|
Grilled Potato Bake
A tasteful blend of color that makes for a perfect side dish. |
Rating:
Rate This Recipe |
Serves:
6
Prep Time:
10 minutes
Cook Time:
15 minutes
|
|
|
|
|
| |
|
1 red bell pepper
|
|
1 yellow bell pepper
|
|
1 medium yellow onion
|
|
1 medium zucchini
|
|
1 tablespoon olive oil
|
|
1/4 teaspoon pepper
|
|
1/2 teaspoon sea salt
|
Preheat grill to medium heat. Cut potatoes into 1/2-inch cubes
and place into a microwave-safe bowl. Cover bowl and microwave on high for 5 minutes. Cut all remaining vegetables
into 1-inch pieces and place all ingredients into the potato
bowl.
Toss with olive oil, salt, and pepper. Using 12-inch long pieces of aluminum foil, place 1 1/2 cups of mixture into the center of the foil. Tent the foil and fold corners together rolling ends together to seal.
Cook on grill for 15 minutes or until vegetables are tender when pierced with a sharp knife. Be very careful when opening the packets using tongs, as the steam will be very hot.
Variations
Toss vegetable mixture with taco seasoning, cheddar cheese, and corn to spice up your side dish. Place mixture onto center of foil and cook for 15 minutes, or until vegetables are tender.
Add 1/4 cup part-skim mozzarella cheese to the vegetables mixture for a light but creamy side dish. Place mixture into center of foil and cook for 15 minutes, or until vegetables are tender.
Source: Potatoes USA and Hearth, Patio & Barbecue Association
|
|
|