Grilled potato slices with mixed sweet bell peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Potatoes, scrubbed |
| ½ | cup | Olive oil |
| 4 | eaches | Garlic cloves, chopped |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Oregano, dried |
| Salt & black pepper | ||
| 1 | each | Red bell pepper, seeded & quartered |
| 1 | each | Yellow bell pepper, seeded & quartered |
Directions
Cook potatoes for about 20 minutes in boiling water until they are almost cooked through. Drain & let cool. They need to be somewhat less than *al dente*. When cool enough to handle, slice into slices ½" thick. Toss with garlic, olive oil & lemon juice, plus oregano, salt & pepper. Let them marinate for 1 hour.
Prepare the barbeque. When the coals have gone from red hot to white, remove the potatoes from the marinade & grill 3 minutes per side.
Place peppers on the grill too & brush with the marinade. Cook until they are lightly browned in places. Serve immedaitely with sauces or relishes.
VARIATION: Grilled Baby Artichokes or Artichoke Hearts. Simply substitute the artichokes for the potatoes. They make for a great sandwich garnished with alfalfa sprouts & toasted hazelnuts.
Marlena Spieler, "The Flavor of California" Submitted By MARK SATTERLY On 05-09-95