Recipes & Tips:
BBQ Grilled Potatoes and Mixed Vegetables
Makes 4 Servings
Prep Time 15 Minutes | Cooking Time 15 Minutes
4 red EarthFresh Potatoes- Best for Roasting
1 bunch asparagus, ends trimmed
1 cup (250 mL) button mushrooms
1 cup (250 mL) cherry tomatoes
1 lemon, cut in half
1 tbsp. (15 mL) olive oil
1 tsp. (5 mL) salt
Preheat BBQ to 350°F (177°C).
Wash, dry and quarter each potato. Add the potatoes to a pot of cold, salted water and bring to a boil. Reduce heat and continue cooking for 5-7 minutes until potatoes are fork tender. Remove from heat, strain water from the potatoes. Set aside.
In a large bowl toss together the cooked potatoes, asparagus, button mushrooms, cherry tomatoes, lemon, olive oil and salt.
Place the potatoes, asparagus button mushrooms, cherry tomatoes and lemon on the BBQ for 5-7 minutes until lightly charred and nicely grilled.
Remove vegetables from the BBQ and transfer to a serving plate. Squeeze the juice from the charred lemon over the roasted vegetables. Serve warm and enjoy!