GRILLED HERBED NEW POTATOES ‘N' PEPPERS
4 to 6 servings
Prepare vegetables for grilling. Remove a thin strip of peel from around the center of each potato, if desired. To decrease grilling time, may blanch potatoes in boiling water, if desired; cook for 4 to 5 minutes after water returns to a boil. Drain thoroughly under cold running water. Brush each potato and pepper piece lightly with olive oil; sprinkle each liberally with herb(s) of choice. Arrange potatoes in one or two layers on a small-holed grill rack lightly coated with non-caloric vegetable cooking spray or in a metal vegetable grill basket (with a long handle) lightly coated with non-caloric vegetable cooking spray. Grill over medium charcoal coals (ash gray and glowing) about 10 inches above heat source or at highest level of gas grill set at low to medium setting for about 8 to 10 minutes; add pepper pieces and continue grilling until potatoes are fork tender and pepper pieces are crisp tender, turning vegetables or grill basket with vegetables frequently, being careful not to burn vegetables. Remove from heat, garnish with sprigs of desired fresh herbs as desired, and serve immediately.
Note: Vegetables may also be broiled. Arrange vegetables on a grill rack lightly coated with non-caloric vegetable cooking spray in a broiler pan; broil about 10 to 12 inches from heat source, turning vegetables frequently, for about 10 minutes or until potatoes are fork tender and peppers are crisp tender.
Variations: Add whole very small (cherry or grape-style) tomatoes, or small tomatoes, each cut in half crosswise, core removed, to vegetable mixture about 6 to 7 minutes before end of grilling or broiling time. Add vertical-cut wedges of peeled onion that are separated into individual pieces to vegetable mixture.