Yield: 8 Servings
|4 cups||Tiny new potatoes|
|6 tablespoons||Extra virgin olive oil|
|2 tablespoons||Fresh lemon juice|
|2 tablespoons||Fresh minced basil|
|1 tablespoon||Fresh oregano|
|1 tablespoon||Fresh rosemary|
|Salt and freshly ground pepper to taste|
Barbecue season arrived here in Ontario! The Ottawa Citizen published these recipes which were taken from "Grilling from the Garden: Vegetarian Dishes for the Outdoor Cook." I know people will be happy to see these.
1. Boil the potatoes until you can just pierce them with a skewer, about 4-6 minutes (don't let them get too soft).
2. Meanwhile combine the remaining ingredients.
3. Brush the grill with a little vegetable oil to prevent sticking.
Thread the potatoes on a skewer, brush with the oil and herb mixture and grill over medium high heat rotating the skewer often until the potatoes' skins are light brown and crisp and the insides are soft, about 8-12 minutes. HEAT CHART: Hold your hand five inches above the grill. If you can keep it there 2-3 seconds, grill is high; 4-6 seconds, grill is medium; 7-10 seconds, grill is low.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .