Potato & Vegetable Grill
Recipe: #5955
July 17, 2012
"We found wonderful square no stick grill pans (with holes bottom, top and sides)at Superstore. They are perfect for our potato and vegetable grill. When we do potato and carrots we foil under the pan, add the vegetables and cover with foil adding in the vegetables that require less time to cook later. We add just enough of the dressing to coat the vegetables. The foil 'lid' makes it easy to flip the slices or if required drizzle with more of the dressing."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (48.2 g)
- Calories 249.1
- Total Fat - 27.1 g
- Saturated Fat - 3.8 g
- Cholesterol - 0.3 mg
- Sodium - 394.1 mg
- Total Carbohydrate - 1.8 g
- Dietary Fiber - 0 g
- Sugars - 1.4 g
- Protein - 0.2 g
- Calcium - 7.4 mg
- Iron - 0.2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Choose the amounts of vegetables for your grill pan, in one bowl cut potatoes, carrots and onions in even size chunks
Step 2
In a second bowl cut and add red bell pepper, yellow bell pepper and celery
Step 3
Dressing: in a bowl measure out the oil, vinegar, water and minced garlic
Step 4
Add sugar, Parmesan cheese, salt and freshly ground black pepper. Using a whisk mix until well blended
Step 5
Add just enough of the dressing to coat the vegetables
Step 6
Place foil on the outside of the grill pan, add the potatoes carrots and onions. Cover with foil, cook over medium heat, adding in the peppers and celery as the potatoes soften
Step 7
The foil 'lid' allows you to flip the vegetables and drizzle on more dressing if needed. We allow about an hour for the potatoes, some potatoes take longer than others - larger chunks take longer than sliced.
Tips
No special items needed.
8 Reviews
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