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

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