Grilled Potato Bake – USPB
Dice red, yellow, white or Russet potatoes and combine with additional veggies for a flavorful and easy side dish that’s a cinch to prepare on the grill. Bonus: it cooks inside a foil packet for minimal clean-up!
- 1 pound 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 tablespoon olive oil
- 1/4 teaspoon pepper
- 1/2 teaspoon 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.
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.
Calories: 148 Fat: 4g Sodium: 304mg Vitamin C: 25mg Carbohydrates: 26g Fiber: 4g Protein: 4g Potassium: 768mg