Grilled Mediterranean Wedges - Featured Recipe -
Featured Recipes

Grilled Mediterranean Wedges

Finger food at its bbq best! Serve a platter of grilled wedge-cut, sliced, and whole grilled spuds and watch them disappear. A drizzle of lemon-garlic vinaigrette and a sprinkling of feta, kalamata olives, and Italian parsley give it a Mediterranean spin.
Categories: American, Mediterranean, Side Plates, Vegetables, Vegetarian
Prep Time:
30 minutes
Step 1
1 • Garlic clove • minced
1 tsp • Sea salt
1 tbsp • Fresh lemon juice
3 tbsp • Olive oil
To make the Lemon-Garlic Drizzle, mash the minced garlic and salt with a fork in a bowl until the garlic makes a paste. Whisk in the lemon juice, then the olive oil. Set aside.
Step 2
2 lb • Small russet potatoes • each cut into 8 wedges
• Olive oil
• Salt
• Pepper
1/2 cup • Kalamata olives • pitted, finely chopped
2 tbsp • Italian parsley (flat-leaf)
4 oz • Feta cheese • crumbled
Arrange wedges on a baking sheet. Brush with olive oil and season with salt and pepper.

Prepare a medium-hot fire in your grill. Transfer the wedges to the grill rack. Close the grill lid. After 3 to 4 minutes, open the lid and turn the potatoes. Close the lid again and repeat the process for 12 to 15 minutes or until potatoes are tender when pierced with a fork. As the potatoes get done, remove them with tongs and return them to the baking sheet.

To serve, transfer the potatoes to a platter. Drizzle with the vinaigrette and sprinkle with feta, Kalamata olives, and Italian parsley.


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