Donna’s Grilled Potatoes, Peppers And Onions
This is a great way to serve your potatoes and vegetables for a picnic. Toss them together ahead of time and grill it along with your meat
2 pounds small red potatoes, cut in 1-1/2 inch cubes (about 6 cups cubed potatoes) 1 large sweet onion, cut in 1/2 inch slices 1 medium red pepper, cut in strips 1/4 teaspoon seasoned salt olive oil spray or 1 tablespoon olive oil 5 slices precooked bacon, cut in 1 inch pieces
1/4 cup cider vinegar 1/4 cup fat-free chicken broth 2 tablespoons olive oil 2 cloves garlic, minced 1/4 teaspoon white pepper 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon dillweed
Place potatoes in a large shallow bowl and cover with plastic wrap. Microwave on high for 4 – 8 minutes or until potatoes are almost tender. (It works best to microwave in 2 batches.) Remove plastic wrap carefully to prevent burning fingers with hot steam. Drain potatoes. Place potatoes in a large bowl. Add onions and red pepper slices. Sprinkle with seasoned salt and lightly spray with olive oil spray or toss with 1 tablespoon oil. Cover and set aside until ready to grill. Set bacon aside.
Heat grill to medium temperature. Grease a vegetable grill pan and spoon potato mixture into pan. Place on grill. Close cover and grill until potatoes are brown and tender. Add bacon a few minutes before removing from the grill. Stir frequently to prevent burning.
To prepare dressing, combine all dressing ingredients in a small jar. Shake to mix and set aside.
Remove potatoes from grill. Place in large bowl and add desired amount of dressing. Stir until well mixed. Let stand 5 minutes before serving.
Nutritional Information per serving:
Calories: 235 Fat, gm.: 8 Protein, gm.: 5 Carb. gm.: 36 Cholesterol, mg.: 3 Fiber: 3.8