Grilled Potato Bake - Featured Recipe - CookingDistrict.com
Featured Recipes

Grilled Potato Bake

Categories: Gluten-Free, Side Plates, Vegan, Vegetables, Vegetarian
Prep Time:
30 minutes
Portions:
4
Step 1
1 lb • Assorted potatoes such as red, Yukon Gold or white, russet, purple, fingerlings
1 • Red bell pepper
1 • Yellow bell pepper
1 • Medium yellow onion
1 • Medium zucchini
1 tbsp • Olive oil
1/4 tsp • Pepper
1/2 tsp • Sea salt
Preheat grill. 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.
Nutritional Analysis
Calories148 
Protein4g
16
11%
Carbs26g
104
70%
Fat4g
36
24%
Cholesterol 
Sodium304mg 
Information is on a per portion basis.
Notes

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