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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A good way to prepare fresh vegetables. Ingredients:
4 unpeeled potatoes, cut into wedges |
2 new mexico green chiles, pasilla peppers or the peppers of your choice, cut into 2-inch chunks |
1 onion, cut into 2-inch chunks |
2 yellow summer squash, cut into 2-inch chunks or rounds |
1/4 cup of olive oil |
1 tablespoon of cracked dried rosemary or 2 tablespoons of fresh, coursely chopped rosemary |
1 to 2 teaspoons of sea salt |
1/2 to 1 teaspoon of thyme or parsley |
1 to 2 large tomatoes, cored and diced-optional (add for the final 5-10 minutes of cooking time so they don't turn to mush ) |
Directions:
1. COmbine all of the vegetable chunks in a large bowl.
2. Add the olive oil, rosemary, sea salt, thyme or parsley and toss to combine.
3. Arrange everything in a large wire grilling basket and grilll over medium heat for 30 to 50 minutes. Check the potatoes. If they are done, everything else is done too.
4. If you don't have wire gilling basket, preheat the oven to 350F, sear the potatoes, peppers, onions and squash on the hot grill, for about 3 minutes per side, then toss together long with the oil and spices in a 9x13-inch baking pan. Cover with aluminum foil and cook at 350F for 30 minutes. Once done, turn the oven down to low heat and the veggies will stay nice and warm until they are served ( up to 2 hours).
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